Cilantro Chutney

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Ingredients


(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
Procedure

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. 
Categories: 
Condiments/Chutneys
Yield: 
Makes about 2 cups
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.