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The Washington Post

Cilantro Chutney

Cilantro Chutney 2.500

Deb Lindsey for The Washington Post

Jan 12, 2011

Cool and beautifully green, this sauce is a snap to assemble; serve it with Aloo Tikki (see related recipe). It's also great with warm naan or flatbread, and on grilled or sauteed fish, chicken or vegetables.

Make Ahead: The chutney can be refrigerated in an airtight container for up to 5 days.


Servings: 2.5 cups
Ingredients
  • Leaves from 1 large bunch cilantro, or from 1/2 large bunch cilantro and 1/2 large bunch mint
  • 1 1/4 cups plain nonfat or low-fat yogurt
  • 1 small green chili pepper, stemmed, seeded and coarsely chopped
  • 1-inch piece peeled ginger root, coarsely chopped or cut into coins
  • 1 small yellow or white onion, cut into thin slices
  • Freshly squeezed juice from 1/2 lemon (1 tablespoon)
  • 1 teaspoon salt, or to taste

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Directions

Combine the cilantro, yogurt, green chili pepper, ginger, onion, lemon juice and salt in a blender. Puree until smooth. Taste, and add salt as needed.

Serve right away, or transfer to an airtight container and refrigerate for up to 5 days.

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Recipe Source

Adapted from chef K.N. Vinod of Indique Heights in Chevy Chase.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 2-tablespoon serving: 10


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 125mg 5%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: 1g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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