You can’t have Indian food without chutneys – the array of sides you see at Indian buffets can range from tamarind to coconut. 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.
Tips & Tricks
- You can use equal parts mint and cilantro if you like the taste of mint.
- 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.
- Prep time: 5 minutes
- Cook time: none
- Yield: 1/2 cup
- 1 bunch fresh cilantro
- 1 serrano, de-seeded
- 1 clove garlic
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/2 tsp tamarind paste
- Salt / Pepper to taste
- Water, as needed
- 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.