10 minutes
A refreshing and tangy chutney made with cilantro, yogurt, and a blend of spices.
Chopped Cilantro, packed
cups
Fresh Hot Green Chili, sliced
each
teaspoons
0 oz
teaspoons
teaspoons
Roasted Ground Cumin Seeds
teaspoons
tablespoons
1. Prepare Cilantro Paste
Place the chopped cilantro and the sliced green chili (or cayenne pepper) into a blender. Add about three tablespoons of water to help the blending process. Blend everything together until you achieve a smooth, vibrant green paste.
2. Combine Ingredients
In a nonmetallic bowl, add the plain yogurt. Mix in the salt, freshly ground pepper, roasted ground cumin seeds, and lemon juice. Gently fold in the cilantro and chili paste. Mix everything thoroughly until it’s well combined.
3. Refrigerate and Serve
Cover the bowl with a lid or plastic wrap and refrigerate the chutney until you are ready to serve it. Serve the chilled chutney in a small bowl.
Choose vibrant, green cilantro without any wilting, and use high-quality, preferably whole milk yogurt for a creamy consistency.
Start with lower measurements of tangy, spicy, sweet, and salty components and adjust incrementally for a balanced flavor profile.
Don't shy away from salt as it's essential to bring out the flavors; always taste and adjust seasoning after blending.
Pulse ingredients to chop before pureeing to control texture and prevent the chutney from becoming too watery.
Aim for a smooth yet slightly textured consistency, and thin sparingly with cold water if needed.
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