We are huge sauce lovers and this cilantro chutney is zesty, bright and goes with a variety of dishes and cuisines. This recipe is based on Maa’s with a little Droosh twist. Depending on how spicy you want the chutney to be, use anywhere from ½- 1 full serrano chili. You also can add mint to this recipe for a more sour taste, but it’s just as good without. We always say blend this to your liking, based on how thick you prefer it to be. If you want a less thick sauce just add more water and keep blending until your desired consistency is reached, while if you want a thicker sauce add plain yogurt. We love having this on hand at all times as it goes well with so many dishes from sandwiches, rice, fish and more.

 

SERVINGS: 1 MASON JAR| PREP TIME: 5 MIN| COOK TIME: 10 MIN

• 1 bunch cilantro, leave stems on
• Handful of mint (optional)
• Juice of 1 Lemon
• 2 Garlic Cloves
• 1 inch Fresh Ginger (about 1 teaspoon)
• 1 Serrano Chili (If you don't like spice only add 1/2 of one)
• 1 tsp Chaat Party Spice Mix  
• Pinch of salt 
• 1 tbsp water (optional depending on desired consistency)
• 1 cup plain Greek yogurt or regular yogurt 

DIRECTIONS:

• Wash all fresh ingredients 
• Combine all ingredients in a blender or food processor and process until the mixture is thoroughly combined. Add water if needed to keep the mixture moving
• Taste and add more salt and lemon juice to your liking
• Enjoy right away and you can also freeze for later
• Our homemade chutney usually lasts about 1-2 weeks in the fridge

 

TIPS

• If using a blender, leave leftover chutney in the blender and add 1-2 cups of plain yogurt and blend to make a smooth chutney yogurt sauce that's perfect for sipping or adding onto any dish that needs a little kick!
• Make sure to really wash your cilantro well as it can be gritty