Chili Cilantro Chutney

There are many variations of your basic chutney, a spicy fresh condiment that we use as a dipping sauce for savory snacks such as samosas, pakoras and even crackers.

I like this zippy variation, among others and its uses range way beyond the condiment stage. I like to use it as a no cook sauce for fish or even chicken. I shall tell you about this soon.

Here is how I made it in class this evening.

Chili Cilantro Chutney

Prep Time: 8 minutes
Makes 1 cup chutney

Ingredients

1 cup coarsely chopped cilantro (leaves and tender stems)
3 green chilies
1 teaspoon salt
1/2 inch peeled fresh ginger
1/2 cup buttermilk

Method of preparation

1. Place the cilantro, chilies, salt, ginger in the food processor and add the buttermilk in small amounts to process the mixture into a gently textured sauce.

2. The results described is accomplished by a food process as opposed to a blender.

3. Use as desired.