Photo by Chelsie Craig, food styling by Alison Attenborough
This is the best thing you can do with a bunch of cilantro and five minutes of time. Herby, spicy, and bright green chutney, it can be drizzled on rice, roasted veggies, and eggs—but most ideally on dahi toast!
Recipe adapted with permission from Indian-ish by Priya Krishna with Ritu Krishna (Houghton Mifflin Harcourt). Copyright © 2019.
Recipe information
Yield
Makes about ¾ cup
Ingredients
1
large bunch cilantro, stems and leaves coarsely chopped
1
small Indian green chile or serrano chile, coarsely chopped
2
Tbsp. (or more) fresh lime juice
¼
tsp. sugar
Kosher salt
Need to make a substitution?
Preparation
Step 1
Blend cilantro, chile, lime juice, and sugar in a blender, adding a tablespoonful or so of water if needed to get it going, until smooth. Season with salt, taste, and add more salt and/or lime juice if needed.
Step 2
Do Ahead: Chutney can be made 2 days ahead. Cover and chill.