Cilantro Chutney

This vibrant green sauce is equal parts lemony, spicy, and salty, with a touch of sweet. Turmeric gives it a sunny flavor along with a good dose of brain-healthy antioxidants. All you do to make this chutney is whiz cilantro (stems and all), turmeric, honey, and a fresh serrano chile pepper in a blender or food processor with some raw cashews and fresh lemon juice. Be sure to taste this and adjust as you like — only you know how much spice or sweet is just right.

Cilantro (and other tender herbs) are leafy greens, one of the ten brain-healthy food groups in the MIND diet study. For Alzheimer’s risk reduction, I recommend eating at least one serving of leafy greens each day.

Your cilantro chutney will brighten up just about any simple meal — fish, chicken, grilled veggies, a grain bowl, an omelet, or a pile of zoodles. Here, it tops Citrusy Salmon Packets with Zoodles, alongside my Pan-Fried Carrots and Asparagus with Dukkah.

Print Recipe

Cilantro Chutney

You’ll want to make a double batch of this bright and addictive cilantro chutney. It adds a sweet and spicy kick to any simple meal, and is especially perfect for serving with salmon on a bed of zoodles.

Votes: 1
Rating: 5
You:

Rate this recipe!

Prep Time

10 minutes

Servings

cup MetricUS Imperial

Ingredients

• 1 bunch cilantro stems and leaves washed, dried and roughly chopped (about 1 cup, packed)
• ¼ cup raw unsalted cashews
• 4 tablespoons fresh lemon juice
• 1 teaspoon kosher or sea salt
• 4 teaspoons honey
• ¼ teaspoon ground turmeric
• 1 to 2 small fresh serrano chiles roughly chopped, deseeded for less heat

Prep Time 10 minutes Servings cup MetricUS Imperial Ingredients 1 bunch cilantro stems and leaves washed, dried and roughly chopped (about 1 cup, packed) ¼ cup raw unsalted cashews 4 tablespoons fresh lemon juice 1 teaspoon kosher or sea salt 4 teaspoons honey ¼ teaspoon ground turmeric 1 to 2 small fresh serrano chiles roughly chopped, deseeded for less heat

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Place the cilantro in the bowl of a blender or food processor. Add the rest of the ingredients, except for one of the chiles, and pulse until smooth and pesto-like. Add a few spoonfuls of water to achieve a smooth consistency.
2. Taste; add the last chile if you like it more spicy; add more lemon juice, salt, or honey to taste. It should taste equally fiery, sweet and lemony.

Recipe Notes

To Store: Keep leftover chutney in the fridge in an airtight container for up to 5 days, or freeze for up to 3 months.