Cilantro Chutney

A bright green paste with a creamy texture. Fresh herbal notes hit first, followed by the sharp heat of the chili and a crisp acidic finish from the lime.

• Prep time: 10 min
• Cook time: 2 min
• Difficulty: Easy
• Calories: 45
• Protein: 2 g
• Carbs: 4 g
• Fat: 2 g

Ingredients

• 100 g Fresh cilantro ( whole with stems )
• 2 piece Thai chili ( seeded )
• 1 piece Garlic ( germ removed )
• 1 tsp Cumin seeds
• 2 tbsp Lime juice
• 1 pinch Gray sea salt
• 100 g yogurt Indian optional
• 30 ml Mineral water
• 1 piece Fresh ginger ( peeled and chopped )

Instructions

1. Toasting the cumin

   Heat a dry pan. Add the cumin seeds. Stir until they brown slightly and release a woody aroma.

2. Preparing the aromatics

   Wash the coriander. Keep the stems, they are richer in flavor than the leaves. Peel the ginger. Coarsely chop the garlic, Thai chili, and ginger.

3. Blending

   Put the coriander, garlic, chili, ginger, toasted cumin, salt, and lime juice in the blender. Add a splash of mineral water. Pulse to maintain some texture.

4. Yogurt binding

   Pour the preparation into a bowl. Stir in the Indian yogurt with a spoon. The sauce should coat the back of the spoon.

Chef's tips

• Don't discard the cilantro stems; that's where the essential oils are concentrated.
• If the chutney is too runny, blend in a few roasted peanuts to thicken it up.

Storage

Keeps for 3 days in the refrigerator in an airtight jar. The color may dull slightly due to oxidation.