You can’t have Indian food without chutneys – the array of sides you see at Indian buffets can range from tamarind to coconut. If there was an OG, must have chutney, I think it is this one. This green chutney is one of our favorites, equal parts fresh and spicy, we both grew up eating green chutney sandwiches – white bread slathered with butter and chutney with sliced cucumbers and tomatoes! 

We love to whip this up to use in a variety of ways: 

• The aforementioned chutney sandwiches, these days we like to kick it up with some cream cheese too! 
• The base for naan pizza with some veggies and cheese.
• As a dipping sauce for samosas (obviously).
• On toast with eggs for an Indian twist on breakfast.
• A base for Kathi rolls – Indian style veggie wraps.

Every family has its own spin on it – and here I’m sharing mine! Hope you enjoy it and find even more away to use it!

Tips & Tricks

• You can use equal parts mint and cilantro if you like the taste of mint. I personally do not and tend to skip it!
• If you want a milder, cooler sauce – you can add some yoghurt to make a yoghurt cilantro dipping sauce.
• Freezing these in an ice cube tray as meal prep makes these easy to just pop out, defrost and use.

Recipe Information

• Prep time: 5 minutes
• Cook time: none
• Yield: 1/2 cup

Ingredients

• 1 bunch fresh cilantro
• 1 serrano, de-seeded
• 2 cloves garlic
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder
• 1 tsp tamarind paste
• 1 tsp lemon juice
• Salt / Pepper to taste
• Water, as needed

Directions

• Wash and lightly chop cilantro (to chop down stems).
• Blend all ingredients together until smooth – add small amounts of water as needed during blending to maintain a thick consistency.
• Store refrigerated in an airtight container for up to 1 week.