Exotic Cuisine

by The Oxford Chronicle

Cilantro Chutney

March 24th, 2008 by Chaashni Mahmoud

A dipping sauce made with fresh cilantro is one of the traditional accompaniments to Indian samosas.  It can be made up to two weeks in advance and kept, covered, in the refrigerator.

1 cup packed fresh cilantro leaves and tender stems
1/2 cup fresh lemon juice
1/4 cup chopped walnuts
3 small, fresh hot chiles (such as jalapeño or serrano), stemmed and seeded
2 large cloves garlic
2 tablespoons sugar
lemon juice (optional)
salt, to taste

Combine all ingredients except the salt in a food processor and purée thoroughly.  Transfer to a bowl and add salt and lemon juice to taste.

Yield: 4-6 servings

Posted in Chutneys, Pickles & Other Relishes