You might think of chutney as a chunky concoction, but many are velvety smooth, like this one. There are at least hundreds of recipes for the favorite Indian Cilantro Chutney, and many are similar. Some have peanuts or cashews, or lime juice instead of lemon, coconut meat instead of oil, garlic or green apple, etc. I adapted this one by Indian chef, Vikas Khanna, and fell in love. The salt, sugar and oil melt down the pungent onions and spicy ginger while they’re being whirled in the blender. What really hit me was the fresh brightness of the lemon. This tastes as good as it looks, the flavors are complex, but it’s so simple to make. I cut the salt and oil in half, and it’s still amazing. I also decided to freeze the leftover chutney in an ice-cube tray and keep it in the freezer, it’s that good.
1 large bunch cilantro, washed and roughly chopped (I discarded most of the stems)
6 scallions, coarsely chopped (both white and green parts)
1/8 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1 teaspoon sugar
1 teaspoon ground cumin
one knob of ginger, chopped (I chopped a 1″ by 2″ piece of peeled ginger)
1/4 Cup lemon juice
2 Tablespoons extra virgin olive oil
Place all ingredients in a blender, and start on low. Slowly increase speed and blend until smooth, scraping down the sides of the blender as you go.
Store refrigerated for up to 3 days. Freeze any leftovers in an ice-cube tray.
Notes: To save time, I used Lakewood Organic Pure Lemon Juice. The original recipe calls for 2 hot chilis, such as Serrano or Thai chilis. I often do not have such a thing in the house, so I substituted the cayenne, and then I put Sriracha on the table, because I like it hotter than Lars.
If you want to elevate a bowl of Nissin Top Ramen (Oriental Flavor is vegan), this is the ticket! If you find you like this, then you might also go crazy for this chunky Ginger Scallion Sauce.