Cilantro Chutney

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3 cups cilantro, leaves and stems, coarsely chopped
1/2-1 fresh, hot green chili (we used half of an extra-large and very spicy jalapeno)
1 1/2 tbsp lemon juice
1/2 tsp salt
1/2 tsp ground roasted cumin seeds
freshly ground black pepper


Combine all of the ingredients in the container of an electric blender or mini food processor.  Blend, pushing with a rubber spatula several times, until a paste forms.  
Note, if the paste is very thick/dry like ours was, add a little water or additional lemon juice to loosen it up.