I have searched for years for just the right flavour I was remembering from a chutney I had "somewhere"...it was so long ago, I have forgotten.
One day it was quiet at work and I was leafing thru some old magazines my co-worker had left. I found a version and tried something like it at home. Eureka! this is the taste I want!
FRESH CILANTRO CHUTNEY
4 cups of fresh cilantro leaves, washed and dried (use a good part of the stem, too...it is going to get pureed and has a nice flavour)
1/4 cup water
1/2 to 1 whole jalapeno (I used a whole quite large one, seeds and all...but, we like our spice around here)
1 1/2 TBSP lemon juice
pinch or two of salt
Puree all ingredients together in food processor until nicely mixed together and chopped. I actually used a medium-ish speed, and then scraped down after a few seconds, to get a sauce that is not so smushy, but with everything nicely amalgamated.
My whole family loved it, and I will be doubling it next time (probably later today), and just leaving it in the fridge for the next few days/week because it is the kind of condiment that works for all of us on many of the things we will have to eat over the course of the next week.
Cheers!
Carolyn!
One day it was quiet at work and I was leafing thru some old magazines my co-worker had left. I found a version and tried something like it at home. Eureka! this is the taste I want!
FRESH CILANTRO CHUTNEY
4 cups of fresh cilantro leaves, washed and dried (use a good part of the stem, too...it is going to get pureed and has a nice flavour)
1/4 cup water
1/2 to 1 whole jalapeno (I used a whole quite large one, seeds and all...but, we like our spice around here)
1 1/2 TBSP lemon juice
pinch or two of salt
Puree all ingredients together in food processor until nicely mixed together and chopped. I actually used a medium-ish speed, and then scraped down after a few seconds, to get a sauce that is not so smushy, but with everything nicely amalgamated.
My whole family loved it, and I will be doubling it next time (probably later today), and just leaving it in the fridge for the next few days/week because it is the kind of condiment that works for all of us on many of the things we will have to eat over the course of the next week.
Cheers!
Carolyn!
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