Ingredients
- 1 big bunch cilantro
- 3 green Thai chilies, seeds removed, and chopped
- 3 tablespoons lime juice
- 1 inch fresh ginger, peeled and minced
- 1 ½ teaspoons salt
- 1-2 teaspoons honey or agave
- 1 teaspoon toasted cumin seeds
- 2 tablespoons water or to taste
Directions
- 1Remove and discard the tough stems from the cilantro and clean the leaves thoroughly. Dry in a salad spinner.
- 2Place all of the ingredients in a blender and puree to a smooth consistency, adding just enough water to aid in pureeing the mixture, but not so much that the chutney becomes runny.
- 3Taste and adjust the seasonings. Use immediately, or store in an airtight container in the refrigerator for up to a week. The chutney may also be frozen for up to 3 months.
- 4Serve with idlis (pictured), dosas, samosas and other tiffin snacks.
