South 'Indie' Cilantro Chutney Recipe

Name: South 'Indie' Cilantro Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch fresh cilantro - the largest bunch you can find; 1 teaspoon kosher salt; 2-3 Medjool dates, pitted (or, for traditional version, 1 tbsp tamarind paste; 1 sliced small green chili (adjust to your spice tolerance - or de-seed and de-stem for a tamer version); 1 teaspoon fenugreek seeds; 11/2 teaspoon black mustard seeds; 11/2 tablespoon sesame oil (unrefined is traditional; can sub with toasted); 1 tablespoon dark brown sugar (jaggery if you have it); 1 teaspoon crushed, dried red chilies (adjust to spice tolerance); tiny pinch of asafoetida (optional); 1/2 teaspoon turmeric

Servings: persons

1 bunch fresh cilantro - the largest bunch you can find
1 teaspoon kosher salt
2-3 Medjool dates, pitted (or, for traditional version, 1 tbsp tamarind paste
1 sliced small green chili (adjust to your spice tolerance - or de-seed and de-stem for a tamer version)
1 teaspoon fenugreek seeds
11/2 teaspoon black mustard seeds
11/2 tablespoon sesame oil (unrefined is traditional; can sub with toasted)
1 tablespoon dark brown sugar (jaggery if you have it)
1 teaspoon crushed, dried red chilies (adjust to spice tolerance)
tiny pinch of asafoetida (optional)
1/2 teaspoon turmeric

1
Wash and stem cilantro leaves. Place into a food processor (or blender) container, along with the green chili(es), dates, jaggery/brown sugar and salt.
2
In a small pan, dry-roast the fenugreek seeds on medium heat until they turn golden brown. Let them cool, then crush the roasted seeds into powder (use a coffee grinder or a mortar or pestle.) Set the powder aside for later.
3
Heat the sesame oil on medium-high heat. When the oil is hot, add the black mustard seeds. When they start to crackle and pop (be careful!) add the fenugreek powder. Add the turmeric, tiny pinch of asaefoetida and crushed dried chilies. This goes fast, so have your ingredients ready! Let the powders sizzle for a little bit without burning (less than a minute). Add to the blender container with the cilantro leaves.
4
Blend or process. You may need to add a bit of water to help things along. The ideal chutney texture is thick and rough, with visible flecks of dates and seeds. But feel free to thin out to your preference.
5
Taste, and adjust sugar/salt as needed.
6
Serve traditionally as an accompaniment to plain yogurt and/or Basmati rice - or however your heart desires! I personally love it as a sandwich or cracker spread (with cream cheese!), or as a dip for crisp-sweet apples. Or on top of a baked sweet potato.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch fresh cilantro - the largest bunch you can find, 1 teaspoon kosher salt, 2-3 Medjool dates, pitted (or, for traditional version, 1 tbsp tamarind paste, 1 sliced small green chili (adjust to your spice tolerance - or de-seed and de-stem for a tamer version), and more.

Yes, South 'Indie' Cilantro Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South 'Indie' Cilantro Chutney

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