Cilantro Chutney
Cilantro
— An herb that is synonymous with Indian cuisine! The thought of it immediately transports me back to my home and brings fragrant memories of countless dishes that get garnished with this potent green herb. As a young teenager, when I first entered my mother’s kitchen, the first task she gave me was to clean bunches of cilantro to make this chutney — a Hindi word that means condiment. Cilantro chutney is often the first spoonful served on your plate along with some pickles and salads. There is a science behind this which I learned when I studied nutrition. Full of vitamins and minerals, cilantro is one of the most powerful digestives known in our cuisine. Mixed with cumin and lemon juice it stimulates your digestive juices and prepares your gut to break down the food you eat. This mixture of spices and herbs helps provide protection from pathogens and aids detoxification pathways clear out any toxins in your body.
RECIPE: Cilantro Chutney
Try this healthy alternative to the common basil pesto, or chimichurri sauce. Spoon it on your favorite meatballs, roasted veggies or grilled meats. Use it as a marinade for fish or poultry or as a sandwich spread. Either way, allow your taste buds to explode with flavors and aromas of my favorite condiment.
INGREDIENTS
Cilantro – 2 bunches
1-2 Serrano peppers
4 tbsp peanuts / cashew nuts – optional
2 tbsp raisins
1 tsp cumin
1 tsp salt
Lemon or lime juice – ½ a lime or ¼ lemon.
HOW TO: Put all ingredients in a blender and add ¼ -½ cup water. Blend to a smooth paste — 1-2 minutes. Pushing down the sides as needed.
Taste for salt-sugar-lemon balance. Bottle and refrigerate for at least an hour to let the flavors develop.
