Cilantro Chutney

A universal condiment. This chutney is good with nearly anything. Try it on toast, rice, samosas, salads, etc.     

makes ~2 cups


2 large bunches cilantro 

½ granny smith apple 

1 serrano pepper, stem removed

½ cup peanuts, unsalted dry roasted

1 cup yogurt, whole milk plain 

Juice of 1 lemon 

1 tsp of salt (+ more to taste)



  1. Under a stream of cold running water, rinse the cilantro and discard the bottom 4 inches of the stems. Shake the cilantro bunches to remove excess water and set aside in a colander until needed. 
  2. Core and slice the apple but do not peel. 
  3. Place the sliced apple, serrano pepper, peanuts, yogurt, lemon juice and 1 tsp salt in a blender.
  4. Blend, beginning at low speed and slowly increasing speed to high, until completely smooth. Add the cilantro leaves, ½ bunch at a time, until the mixture is smooth.  
  5. Taste for salt and heat. Add more salt or serrano if necessary. Chill and keep in the refrigerator until ready to serve. Will keep for 1-2 days in the fridge. 

ideas / variations

  • Use this as a sandwich spread or as a dip. 
  • Put on naan or pizza dough and top with veggies for an India inspired pizza.