Indian chutneys are flavorful sauces used to compliment any meal. Green chutney is the perfect accompaniment to samosas. This sauce can also be enjoyed with chapatis, nan bread, or baked pita chips from the grocery store.
Recipe
1 large bunch or two small bunches of fresh cilantro (also known as corriander)
1/2 t salt*
1/4 cup peanuts
1 T lemon juice
1 t cumin
1 t Asafoetida powder** (not required)
1-3 dried red chili peppers*
*The quantity of salt and number of red chili peppers you add, will depend upon your personal preference. It is easy to start with less and add more as necessary depending upon your taste.
**Asafoetida also known as Hing is a familiar ingredient in many Indian dishes. You will need to go to an Indian grocery store to buy it. In my opinion, Asafoetida has a very strong, unpleasant odor. I've tried cooking with it, but my western palate is unable to discern when it is missing. As a result, I tend to leave it out.
Directions
1. Wash the cilantro thoroughly and remove the bottom ends of the stems. Both the leaves and stems from the cilantro should be used in the chutney.
2. Place all of the ingredients in a food processor and blend. You may need to add a few tablespoons of water to create a sauce like consistency.
3. Add additional salt and chili peppers as needed.
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