Made in India: Recipes from an Indian Family Kitchen
Cilantro Chutney
Page 212
| Course Type: Condiments
(2 reviews)
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Recipe Reviews
kateq from annapolis, md
This is SO good. I made it as a component of Cilantro Chutney Chicken (reviewed separately) and immediately became addicted. I have since used it on shrimp, on vegetables, and as a dip. Because I'm a bit of a wimp, I was stingy with the chilis and because I had no un-roasted peanuts, went with honey roasted from the pantry, cutting back just a tad on the brown sugar.
I made just 1/4 of the recipe (cooking for two) to go along with the oven roasted tikka. This definitely hits all the right spots - tangy, spicy and slightly sweet. Will make this one again!
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