I first fell in love with this chutney at my favorite Indian restaurant in Northern Virginia, Raaga. There, they serve the stuff on their lunch buffet in a huge punch bowl with a ladle that just sings to me to scoop to my hearts content. I would have sold my soul for the recipe and called it a day.
When we were challenged to create a few South Indian dishes for the August Daring Kitchen, Mary (Mary Culinary) gave us a recipe for Green Chili Chutney to stuff in a whole fish. Wait! Could it be? My beloved chutney? Partnered with a recipe for Coriander Chutney from Journey Kitchen, I was able to piece together my beloved cilantro chutney. Hoorah! This palate pleaser is a mere trip in the food processor – blending fresh ginger, cilantro and jalapeno peppers into submission. Trickle in a little water to smooth to a paste and season with salt and you are done. Ridiculously good. New best friend kind of good. Christmas morning good. Ok, you get the drift.
1 large bunch of cilantro, leaves and stems
3 jalapeno pepper, deseeded (or not)
4 in. piece of ginger, peeled
1/4 c. of water
pinch of salt
Roughly chop the ginger and jalapeno into 1/2 inch pieces. Add to the food processor and blitz. Add the cilantro, salt and half the water. Blend again. Add more water if necessary to make a smooth paste. Scoop out and serve fresh (it’s not nearly as good a day later, but you can mix with a bit of yogurt if you’re enjoying in the next day…that is, if you have any left).