the secret sauce: green chutney

I love a good chutney. A vibrant mix of herbs, spices, alliums, fruits or vegetables, sugars, spices, and acids come together to enhance a dish or meal. If you’ve ever been to an Indian buffet, you’ve likely seen an array of chutney, from coriander to tamarind and many in between. While all, traditionally, have specific uses, you quickly realize the versatility of each one.

Chutney, growing up, always meant cilantro chutney. It was served alongside beef kebabs, samosas and fried fish or pakoras (vegetable fritters) at dinner parties. For years I didn’t think to make it at home. This was primarily because it always seemed like a big job. Mama would meticulously take each leaf off the stems. The loud blender would go on for what felt like 30 minutes as it became smooth and without a doubt, someone always called right at the moment the blender would turn on, and chaos would ensue.

Recently, I got over the PTSD and decided to try a quicker version and was incredibly happy with the result. I add the stems in (ma, look away), and don’t mind the slight bitterness they provide. I don’t want to limit you to the uses for this chutney, and would love to hear how you plan on, or do use it, but here are a few that I love and hope you will too:

• Serve with samosas or any spicy fried food that could use a brightener (possibly even mozza sticks!)

• Add to grilled cheese (amazing with Kraft Singles)

• Mix with ketchup and dip using Lays Originals

• Slather on a filet of fish with sliced lemons and bake

• Drizzle it as a finisher on a BBQ Chicken pizza

• Mix with yogurt and a little more oil to make a salad or grain bowl dressing

• Chicken marinade

• Use as a base for a coconut milk curry

The list is endless, so give it a whirl, let me know what you think!

Cilantro Chutney

This chutney is a little like a no-recipe recipe. You can taste for elements you desire. If you want a bit more of a punch, add some more lime juice. If you’re looking for less spice, start with half a green chili. My mum always used to add about ½ tsp of dried mango powder which adds a nice little something that makes you smack your tongue, but I don’t typically have it in my house. You can also add some mint for added depth.

Ingredients

• 1 large bunch cilantro

• 1 green chili (2 if you’re feeling spicy)

• ¼ yellow onion

• Juice from 1 lime

• 3 tbsp oil (I end up using Olive most of the time, but a more neutral oil would be best)

• 2 tsp salt

• Water

Method

• Soak and rinse the cilantro thoroughly. You want to make sure it’s really clean otherwise the chutney can taste gritty.

• In a high powered blender, put the onion, green chili, lime juice and half the oil and top with the cilantro and remaining oil.

• I end up blending for approximately two minutes, stopping in between to add little drizzles of water if needed.

I mean…