Cilantro Chutney
10 Min

Cilantro Chutney

A universal condiment. This chutney is good with nearly anything. Try it on toast, rice, samosas, salads, etc.     
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Cook Time

10 Minutes



Step 1
Under a stream of cold running water, rinse the cilantro and discard the bottom 4 inches of the stems. Shake the cilantro bunches to remove excess water and set aside in a colander until needed.
Step 2
Core and slice the apple but do not peel.
Step 3
Place the sliced apple, serrano chile, peanuts, yogurt, lemon juice, and salt in a blender.
Step 4
Blend, beginning at low speed and slowly increasing speed to high, until completely smooth. Add the cilantro leaves, half bunch at a time, until the mixture is smooth.
Step 5
Taste for salt and heat. Add more salt or serrano if necessary. Chill and store in the refrigerator until ready to serve. Will keep for 1 to 2 days in the fridge.
2 large cilantro bunches
1/2 granny smith apple
1 serrano chile, stem removed
1/2 cup unsalted peanuts, dry roasted
1 cup plain whole-milk yogurt
Juice of 1 lemon
1 teaspoon sea salt, plus more to taste

Notes & Variations

  • Use as a sandwich spread or as a dip.
  • Put on naan or pizza dough and top with veggies for an India inspired pizza.
10 Min

The Ultimate Condiments.

Chutneys are usually meant to be eaten as accompaniments with snacks or meals. We love them on toast, with rice, on top of meats or veggies, and more!