Cilantro Chutney



(Photo: Jennifer Russell)
  • 1 large bunch cilantro, washed and roughly chopped (about 2 ounces) 
  • 6 scallions, coarsely chopped 
  • 2 hot green chile peppers (such as Serrano or Thai), roughly chopped 
  • 1 teaspoon sugar 
  • 2 tablespoons peeled, chopped fresh ginger 
  • 1 teaspoon ground cumin 
  • 1 teaspoon salt 
  • 1/4 cup fresh lemon juice 
  • 1/4 cup extra virgin olive oil

Place all the ingredients except olive oil in a blender. Blend at medium speed, slowly drizzling in the olive oil, until smooth. Store refrigerated, in an airtight container for up to 3 days. 

From Flavors First by Vikas Khanna, published by Lake Isle Press 

Makes about 2 cups

Top Recipes

Making food that is Japanese at its core, in America

Daisuke Utagawa, co-owner of Sushiko, says he tries to instill the philosophy of Japanese cuisine into ingredients available in the U.S.