Green Chutney


2c. (packed) cilantro
1c. (packed) mint
1/4c green onion, chopped
1‐2 green chiles (jalapeno will do), seeded and rough
2 T dry roasted peanuts, chopped a bit
2 T whole‐milk yogurt or sour cream
1 t sugar
1 t cumin powder
1/2 t salt (maybe more to taste)
Juice of one lime


Blend everything together in a food processor or blender, adding just enough water to make a dip for roti or pappadum (about the consistency of creamy salad dressing). Adjust the seasonings. Be conservative with the chilies at first, adding more if you wish more heat. Make this a couple of hours ahead and chill. The flavors really develop. You can give the seasonings a final adjustment before serving if needed. You can leave out the nuts, but they add nice crunch and body. The color may not stay quite as lively, but this
is good the next day.


Notes and Instructions

Cilantro grows well in most parts of India, including
Jharkhand. A fresh chutney like this provides valuable
nutrients as well as flavor. In south India, this might
contain coconut and more chilies.

Originally in Gourmet Magazine, available now at