Cilantro chutney goes well with kebabs, samosas, pakoras, and fried or grilled vegetables. Vary the number of chile peppers to suit your taste.
- 1/3 cup sesame seeds
- 1 tsp cumin seeds about
- 4 cups cilantro—leaves and young stems
- 2–6 hot green chile peppers, seeds removed and chopped
- 1 tbsp fresh ginger, peeled and chopped
- juice of 1 lemon
Directions: dry roast the sesame seeds and cumin seeds separately. Put all the ingredients except the salt and lemon juice into a food processor and mix to a paste. Scrape down the sides of the bowl if needed. Add salt to taste and enough lemon juice to loosen the paste a little; it should stay quite thick. In a closed jar the chutney will preserve for a week in the fridge.