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Green chutney
I discovered this chutney while trying to salvage a batch of cilantro that was wilting faster than I could chop it. Instead of tossing the stems, I blitzed them with green chilies and lemon juice, and the result became my go-to solution for weeknight dinners where every minute counts.
Ingredients
Method
- Place the cilantro, green chilies, lemon juice, ginger, and salt into a food processor or blender.
- Add the water and process until completely smooth. Stop occasionally to scrape down the sides if necessary.
- Taste the chutney and add more salt or lemon juice as needed. If it is too thick for your liking, blend in another teaspoon of water.
- Transfer to an airtight container. For best flavor, let it sit at room temperature for 15 minutes before serving to allow the flavors to meld.
Nutrition
Notes
The secret isn't just in the ingredients but in keeping the blender moving; a steady pulse prevents the heat from oxidizing the herbs too quickly. It stays vibrant on grilled chicken or stirred into plain yogurt, turning a simple meal into something that tastes like you took an extra ten minutes to care.
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