Coriander Chutney
Recipe type: Condiment
Cuisine: Indian
  • 2 medium bunches of cilantro, lower stems removed (about 8 oz without lower stem weight)
  • 2 tablespoons plus 1 teaspoon lemon juice
  • 1 small jalapeƱo or serrano pepper, coarsely chopped
  • ¾ teaspoon ground cumin (cumin is especially good when the seeds are toasted, then ground. See note*)
  • ¾ teaspoon sea salt or kosher salt (or salt to taste)
  • ¼ teaspoon sugar
  • ¼ teaspoon freshly ground black pepper (or to taste)
  • ¼ cup water as needed
  1. Combine all ingredients in a food processor. Blend until you have a smooth puree, adding water a tablespoon at a time if needed. Store in a non-metallic bowl.
For toasted ground cumin seeds: Heat a medium frying pan over medium-high heat. Add cumin seeds and stir or toss frequently until aromatic and slightly darkened. Allow to cool slightly, then grind in a spice grinder or coffee grinder.
Recipe by Spoon With Me at