I posted this Cilantro Chutney as part of my Grilled Lamb Chops last summer, but as one of my friends put it (I am quoting you Emmy!) “This recipe is good enough to have its own post” I couldn’t agree more! Ever since I learned about chutneys while taking an Indian Cooking Class at Madison College, I brought this recipe home and made a couple of variations to my liking. I’ve been making it to entertain and it never fails. It goes good with everything, I mean literally EVERYTHING: meat, chicken, pork, fish, shrimp, lamb, veggies, bread, whatever!

Chutney is a spicy or savory condiment originating in India and It’s used to provide balance to different dishes, or to highlight a specific flavor profile, in this case Cilantro.  The word Chutney is the English adaptation of the Hindi word chatna.  Cilantro is one of those herbs that you either love or hate. If you love it you just add it to everything, and if you hate it you can’t even smell it on your food do to some chemical reaction in your body.  I know it’s not your fault if you hate it, but I do feel sorry for you.

I happen to be a cilantro lover and to me anything tastes better if it has cilantro in it. I have made this recipe with different types of nuts and it always works. You could also add more heat if you like things really hot by adding a different type of pepper. I prefer seeded jalapeños for that little extra kick without numbing my palate. The acidity from the lemon juice brightens up the flavor of the cilantro and the nuts just give it that nice extra bite. The garlic, well that just gives you bad breath! But ohhh so good! 🙂 Enough said, just grab these few ingredients and be ready to make the best Cilantro Chutney!

Ingredients:
(Makes about 1 1/2 Cup)

1 BIG bunch of fresh cilantro with soft stems
2 Tablespoons fresh lemon juice
2 medium garlic cloves
1 Jalapeño, seeded
1 Tablespoon roasted pistachios, peanuts or slivered almonds
1/4 teaspoon salt
3 Tablespoons water (or more depending on desired consistency)

Place all the ingredients in a blender or food processor and mix on high to form a smooth paste. You can add more water if the mixture is too thick. Serve immediately or refrigerate for few hours. This Cilantro Chutney is best when served the same day to keep the bright colors of cilantro but it will keep in the fridge in a tight container for about 3 days, if it makes it that long 🙂 Enjoy!

Serving Suggestions: Lamb, chicken, meat, fish, shrimp, boiled potatoes or as a light salad dressing.

Find this recipe in Spanish on my blog Historias de mi Cocina