5 Minute Cilantro Green Chutney (Spicy or Mild)
This is my go-to recipe for Indian green chutney, made with just cilantro and a few simple ingredients. It’s the same fresh and tangy sauce you get with Indian takeout, and after lots of trial and error, I’ve finally perfected it. This post will walk you through how to make it, how to adjust the spice level, and the best way to store or freeze it for later.
Servings 1 cup
Ingredients
- 1 bunch cilantro rinsed, chop the bottom 1 inch off of stems
- 1/2 to 1 serrano pepper (depending on how spicy you want it)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
Instructions
- Add all of the ingredients into the food processor and blend until you have a smooth sauce. Notes on ingredients: Adjust the spice level: Use 1/2 of a serrano pepper (or less) if you want a mild green sauce. Use a full pepper if you want a spicy green sauce. If you don’t have a serrano pepper, you can substitute for a jalapeno pepper. Adjust the texture: I like to start with ¼ cup water, but if you find it too chunky, then add a couple more tablespoons of water until you have the consistency you want.
- Serve right away, or place in a covered jar in the refrigerator, good for up to 2 weeks. You can also freeze it, good for up to 3 months.
