Green Chutney (Cilantro Chutney)
This chutney is magic. It goes with pretty much anything! My grandfather was the master at making this chutney. I still remember watching him blend large batches up and dividing it up into jars for his friends and family. He loved making it extra extra hot, like the level of spice that makes your ears burn and your face sweat!
You can serve this with BBQ meats, rice dishes, eggs, kebabs, pita, mogo (cassava), curries and so much more. My favorite way to eat this green chutney is mixed with some yogurt and dipping ripple potato chips inside. It is the best chip dip hands down.
I also have a green chutney 2.0 recipe posted on this site. It is a version of this recipe with some added ingredients to give it some more flavor dimension. Give it a try!
Pro tip - If you have time, boil your almonds to remove the skin, then in the oven before adding to blender. It makes a difference! This was how my Nanababa used to do it. You can also use cashews in place of almonds for this recipe.
**If you are keen to try random foods together then I dare you to spread this on garlic bread with a teaspoon of jam. Yes, you read that correctly. Jam, chutney and garlic bread. My Nanababa used to eat his garlic bread this way and I could never understand it. I haven’t tried it yet, but if you try it, let me know! Oh, and on occasion, he would also add a slice of cheddar cheese.
Recipe for Green Chutney:
Ingredients Needed:
5-6 green chili peppers (serrano or similar)
1 teaspoon salt (or to taste)
4 tablespoons lemon juice (fresh is best)
3-4 bunches fresh cilantro (rinsed well in cold water)
1/2 tablespoon each ginger and garlic paste
4-6 tablespoons slivered almonds, or you can use 10-20 whole almonds
*see Pro tip above
1/2 cup water or less to blend to desired consistency
Servings Made: 1 medium bowl chutney
Time to Prep: 5-10 minutes
Time to Cook: N/A
How to Make:
Blend all of the above in a high speed blender until smooth. Taste and add more chilis or lemon if you need. I sometimes need to add more cilantro if it is too spicy!
Store in fridge in a container with tight fitting lid, or you can also keep in freezer and thaw in fridge overnight before use.
Pro tip - store chutney flat in zipper top freezer bags so they don’t take up much space and thaw faster than if you were put them in containers.
Enjoy!
