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cilantro chutney recipe

The inspiration for this fresh treat was a jar brought home from a Pakistani shop in Ottawa. That version contained coconut, but it seems that this condiment has a range of possible textures, ingredients and spice levels. This is fairly mild. Add some of the green chile seeds if you want to turn up the heat. In fact, adjust any ingredient level or omit altogether, seasoning to taste. Due to the broad range of ingredients, it's more forgiving than pesto which has a tendency to taste salty or dark.

Cilantro Chutney

1 cup packed cilantro leaves
1/2 cup scallions
2 hot green chiles, seeded
2 Tbsp fresh ginger
3 garlic cloves, peeled
2 Tbsp vegetable oil
1/2 tsp salt
1 tsp brown sugar
1/2 tsp cumin, toasted
2 Tbsp lime or lemon juice

Can also add/substitute asafoetida, onion, or coriander seed.

Puree all in a food processor. Will last in the fridge a couple weeks (or more). Freezes well. Some suggest freezing in ice cube trays. The farmhouse has some big eaters, so foods are frozen in larger containers.

We quadrupled this recipe with great result. Also experimented with entire cilantro stem versus just the leaves. Both were great, whole stem is much less work and a little juicer.

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