You may have read my last post and wondered
"3 bunches of cilantro? What does she use it all for?"
Although very labor intensive, the following Green Chutney is fantastically delicious.
Use it instead of mayonaise on a veggie sandwich, on toasted bread with cream cheese, or as a traditional compliment to an Indian meal.
I learned this recipe from an amazing Indian woman who was visiting the family I worked for in El Salvador. Gracias Rupel!
3-4 bunches cilantro, removed from stems
Juice of 2 limes
6 T. fresh ginger
1 green chile, seeds removed
1/4 cup peanuts (unsalted if possible)
Salt to taste
I won't lie to you, removing all the cilantro leaves from the stems can be a real bitch! Best to get a friend to help. I usually place the cilantro in an ice water bath to help keep it fresh and crisp before use. Make sure the leaves are completely dry before the next step.
Place all the ingredients into a blender and start the long, noisy, tedicious process of blending into a thick paste. You will need to scrape the sides of the blender over and over to ensure proper mixing. If you are still frustrated with the lack of mixing, you can add the brine of some pickles or whatever you find in the fridge. Do NOT add water, it is not your friend in this case.
Sometimes I also use fresh mint leaves in addition to the cilantro. If you make this once, you'll be addicted!