A fiery, flavor-packed cilantro chutney that’ll wake up any meal!
Ingredients:
To dry roast:
- 15–20 cardamom seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
For the chutney:
- Juice of 1½ limes
- 2 tablespoons olive oil (plus a little extra for serving)
- 1 to 1½ cups cilantro leaves (loosely packed)
- 3–4 green chilies (adjust to spice level)
- 4 garlic pods
- Salt to taste
Instructions:
- Dry Roast the Spices:
In a medium-high heated pan, add cardamom seeds, black peppercorns, coriander seeds, and cumin seeds.
Roast for 3–4 minutes, stirring often, until aromatic. Let cool. - Grind the Spices:
Once cooled, transfer the roasted spices to a blender and grind to a fine powder. - Make the Chutney:
To the blender with the spice powder, add:- Lime juice
- Olive oil
- Cilantro leaves
- Green chilies
- Garlic pods
- Salt
- Blend until smooth and chutney-like in consistency.
- Serve It Right:
Drizzle a touch of olive oil on top when serving—because why not show off a little?
Pro Tip: This chutney goes great with grilled meats, sandwiches, or even as a spicy dip with chips. Keep it refrigerated and use within 3–4 days for best flavor.