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
  • 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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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.

Rate it

Recipe Source

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

Tested by Bonnie S. Benwick.

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