Cilantro Chutney Recipe
1 1/2 chopped, de-seeded serrano chili
3 tbsp lemon or lime juice
3/4 inch ginger
1 1/2 tsp salt
1 1/2 tsp cumin
2 tsp. oil
dash of asafoetida/hing (use one made from Rice Flour, like Whole Foods)
1 very large bunch chopped cilantro or 2 medium bunches
1 tbsp sugar (or less, taste and adjust to your preference)
Combine everything in a food processor except for the cilantro and sugar. Add the cilantro a bunch at a time and combine. Add 1 1/2 tsp sugar, taste, and add more if you like. You can also add more salt or lemon juice if you prefer.
These are perfect frozen in ice cube trays and defrosted as needed. It’s best to freeze them as soon as possible after making the sauce to preserve color and flavor.
Manjula suggests combining 1 part chutney to 3 parts yogurt for a dip, 1 part chutney and 2 parts cream cheese for a sandwich spread (Me: how about with cucumber slices? Yum!), or even as a component of a vinaigrette.