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Avocado Cilantro Chutney

April 30, 2019

Chutney is a sauce or condiment in every South Asian household. It's a staple side dipping sauce for many of our main dishes or appetizers. My Avocado Cilantro Chutney is a spin off the traditional "Hari Chutney." Hari meaning Green and Chutney meaning Sauce. This classic chutney is great to use in marinades, yogurt raitas and plain with a side of samosas.

 

 

 

So here's my take on the classic with of course, that Millennial Twist!

 

 

Ingredients:

Makes about 10oz. 

  • 5 cloves garlic

  • 4 to 6 Thai Green Chilies (dependent on spice level)

  • 1 bunch cilantro

  • 1/2 avocado (optional)

  • 1/2 lemon juice

  • 1/2 tsp cumin seeds

  • Pinch of Salt

  • 2/3 c. Water

 


Method:
Blend all the ingredients in a blender. 
Store in a glass jar in the fridge for 2 weeks.
If you're making it without Avocado, it will last 3 to 4 weeks.

 

 

Tips:
1/2 bunch of mint may be added but lasts only a week due to mint going bad quick.

Uses:
Enjoy with Samosas or Shami Kebabs.
Mix a tsp into whipped yogurt to make a raita.
Marinate chicken using a tbsp mixed with a little cream and grill to make Malai Boti.  

 

 

 

 

 

 

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