Quick cilantro chutney is pure flavor, no embellishments. Just grind cilantro, ginger, chile peppers, and lime juice together into a fine paste. Slightly runny, this chutney is perfect as a topping sauce over grain or potato bowls, your morning eggs, savory oatmeal, and beans of any kind.


1 bunch fresh cilantro
1 teaspoon peeled, grated ginger
2 pieces Thai chile peppers, destemmed
3 teaspoons lime juice
1/4 teaspoon salt


Step 1
Untie the bunch of cilantro. Wash thoroughly. Pick the leaves and the top, delicate part of the stem. (Save the lower stems to use for soups and broths later.)

Step 2
Combine the cilantro leaves and top stems, peppers, salt, lime juice, and ginger and blend until fine. Feel free to add a teaspoon or two of water to facilitate blending.

Step 3
Store in a clean glass bottle in the refrigerator. This will last for 2 to 3 weeks.