We’re growing cilantro in our garden this year, but we tend to use so much of it we also buy a bunch or two from our CSA. Cilantro is one of those herbs that you either love or hate — and, well, most of us love it. I was super excited to find another way to use it up, even happier that I could throw this together in just a few minutes – allow a few hours to marinate for the flavors to blend and you can enjoy, too!
This Cilantro Chutney is the perfect condiment for rice, past, and even seafood – it’s literally the best thing ever!
If you are looking for a way to use up a bunch of two of cilantro, look no further – cilantro is one of those herbs that tends to turn rather fast. Sure, you can make cilantro pesto, cilantro serrano cream sauce (awesome for tacos!) or add to basil or even spinach pesto, but on it’s own it is quite delicious too.
This cilantro chutney is rather easy to make – you’ll find that you might not even want to eat as a condiment but just sit there and eat with a spoon.
For the best results, try using fresh cilantro that has recently been picked, and washed – feel free to add nuts, but the chutney is just as delicious (if not better!) without. We added a little bit of fermented jalapeno hot sauce to ours for extra flavor and it was delicious!
This cilantro chutney is an amazing multi-purpose condiment you can serve with potatoes, rice, pasta or even seafood. It's SO delicious and takes minutes to make!
Ingredients
- 4-4.5 oz (2 bunches) fresh cilantro
- 1 jalapeño or serrano pepper, coarsely chopped
- 3 cloves garlic, peeled and chopped
- 1/2 Tbsp sugar
- optional: 1 Tbsp walnuts, or almonds
- 1/2 tsp salt
- 1/2 C. distilled white vinegar or white wine vinegar
Instructions
- Combine all of the ingredients in your food processor and puree well.
- Pour into a small bowl and refrigerate for a minimum of 2 hours to allow the chutney flavors to blend.
- Serve as a condiment on potatoes, pasta, rice or even seafood - the possibilities are endless.
