Cilantro Chutney
Ingredients
- 100 gFresh cilantro (whole with stems)
- 2 pcThai chili (seeded)
- 1 pcGarlic (germ removed)
- 1 tspCumin seeds
- 2 tbspLime juice
- 1 pinchGray sea salt
- 100 gyogurt Indian
- 30 mlMineral water
- 1 pcFresh ginger (peeled and chopped)
Method
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.
- 1
Heat a dry pan. Add the cumin seeds. Stir until they brown slightly and release a woody aroma.
- 2
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
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
Pour the preparation into a bowl. Stir in the Indian yogurt with a spoon. The sauce should coat the back of the spoon.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight jar. The color may dull slightly due to oxidation.
