My cilantro chutney has been a success and now at least one person has asked me for the recipe :) WOW! I never thought of me as lil chef.
I'd like to credit my mother since what I've learned about Indian cooking has all been from watching her do her magic in the kitchen. She doesn't use recipes, measuring spoons, cups or whatnot. Old world style- it's all in her head. ;)
2 bunches of fresh Cilantro
3 garlic cloves
1 inch cube of fresh ginger
2 or 3 fresh squeezed lime juice
2 or 3 hot green chili peppers
1 tablespoon honey (I like to use raw honey)
1 teaspoon olive oil
Sea salt and fresh ground black pepper to taste
optional: add 2 tablespoons of chopped fresh red or green onions
and/or tomatoes
Remove the thick part of the stems from the cilantro and throw away.
Chop grind all the ingredients until even consistency and store in a ceramic container in the refrigerator. It can keep for 10 to 14 days or longer maybe. It always tastes best to me after the first day when all the ingredients have marinated. It goes great on sandwiches, salads, with just about everything.
Hope it turns out good.
2 comments:
Sounds delish! I'm going to hit up the Indian market soon for some paneer, so I'll definitely try making this chutney with it!
The next one I want to perfect is tamarind chutney. Mmmm...yum!
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