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YOU WILL NEED: a blender, measuring spoons, a knife, and a cutting board.
Ingredients
- 2 bunches cilantro
- 3 slices fresh ginger (1 inch x 1 inch x 1/4 inch)
- 3 serrano chiles, roughly chopped
NOTE: Serrano chiles are VERY spicy. If you are sensitive to spice, use fewer chiles or substitute with jalapenos, which are milder. - 1/2 lemon, juiced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon cumin seeds
- water (to thin)
Instructions
- Step 1 Wash the cilantro well by soaking the bunches in a bowl of water. This helps to remove more dirt from the leaves than if you rinse the leaves under running water.
- Step 2 Slice a ginger root into 3 pieces, each 1 inch x 1 inch x 1/4 inch.
- Step 3 Remove the stems from 3 serrano chiles and roughly chop.
- Step 4 Juice 1/2 lemon.
- Step 5 Place the roughly chopped serrano chiles in a blender with 1 teaspoon salt, 1 teaspoon sugar, the juice of 1/2 lemon, 1/2 teaspoon cumin seeds, and 3 slices ginger in a blender and blend until a coarse paste forms.
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Step 6
Add the cilantro to the blender and blend until smooth. If necessary, add water in small 1/8 cup doses until the desired consistency is achieved.
TIP: Be careful when opening the blender as the chillies are very powerful and can quickly make your eyes water. -
Step 7
Once the chutney is well-blended to a creamy consistency, pour into a bowl and serve. This chutney is especially delicious with Suchitra's Aloo Tikkis, Chana Masala, and Chicken Tikka Kebabs.
TIP: This chutney can be stored for up to six months in the freezer. If you are making a large batch, be sure to divide it into small containers to freeze so that you can defrost a little at a time as you need it.
