Easy Green Chutney

Name: Easy Green Chutney
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups loosely packed fresh cilantro ((~1 large bundle as recipe is written / some stems are okay)); 2 cloves garlic, peeled; 1/4 tsp each sea salt and black pepper; 2 Tbsp lime juice ((1 lime yields ~2 Tbsp or 30 ml)); 1-2 tsp sweetener ((maple syrup, agave nectar, or honey if not vegan)); 2-3 Tbsp ripe avocado for extra creaminess; Water to thin ((~1/4 cup or 60 ml as recipe is written))

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 8

Author : Minimalist Baker

chutney

Ingredients

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2 cups loosely packed fresh cilantro ((~1 large bundle as recipe is written / some stems are okay))2 cloves garlic, peeled1/4 tsp each sea salt and black pepper2 Tbsp lime juice ((1 lime yields ~2 Tbsp or 30 ml))1-2 tsp sweetener ((maple syrup, agave nectar, or honey if not vegan))2-3 Tbsp ripe avocado for extra creaminessWater to thin ((~1/4 cup or 60 ml as recipe is written))

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Instructions

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Step 1

To prepare the chutney, add cilantro, garlic, salt and pepper, lime juice, sweetener, and avocado (starting with the smaller amount and working up for creamier texture) to a small blender or food processor (or use a mortar and pestle) and mix to combine.

Step 2

Add only enough water to encourage blending and make the sauce pourable. If it gets too thin, thicken with more avocado or cilantro. Taste and adjust seasonings as needed, adding more garlic for spice/zing, salt to taste, sweetener for sweetness, or lime juice for acidity.

Step 3

Chutney will keep in the refrigerator up to 3 days or in the freezer up to 1 month. From frozen, let thaw in the refrigerator overnight before using. Try on Indian-inspired dishes such as our dosas, sweet potatoes, aloo tikki, pakoras, and cauliflower "steak"!