This Cilantro Chutney is seriously one of my new favorite condiments (ok…it doesn’t beat out mustard but it’s right up there!) It is fresh, light, amazingly flavorful, and so versatile! It’s perfect on steak (especially grilled skirt steak), wonderful in tacos, amazing as a light salad dressing, lovely as a sandwich spread, and tasty just on a spoon! I’ve been eating this Cilantro Chutney nonstop for almost three weeks now, and I’m still not tired of it. And even better yet, it is so quick and simple to make!
- 6 scallions
- 2 teaspoons sugar
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/4 cup lime juice
- 1/4 cup extra virgin olive oil
- 1 jalapeno, destemmed, deseeded, and chopped into large chunks
- 2 cups cilantro, about half a large bunch (stems, leaves, and all!)
Trim scallions and chop into thirds. Combine scallions in the bowl of a food processor with sugar, cumin, salt, lime juice, and olive oil. Pulse three or four times to slightly combine.
Add jalapeno chunks to cilantro mixture. Pulse another three or four times to begin to dice jalapeno.
Add cilantro (might have to mush it a little to get it all in there).
Pulse a few times to begin to combine. Scrape sides and puree until mixture begins to come together, about 20 seconds.
Transfer to a glass or non-reactive container. Refrigerate until ready for use