Cilantro Chutney from Indian-Ish

Chef’s Note

“Cilantro Chutney is excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —–"Cilantro chutney is the king of chutneys. Why? Because it goes with any and all Indian food: samosas, dal roti, any kind of chaat (the Indian genre of snacks)…you name it. During the photo shoot for this book, my mom churned out literal buckets of the stuff every single day because (1) it’s delicious, (2) it’s photogenic, and (3) we drizzle it on everything. I love this simple, OG recipe from my mom because it retains the pleasant grassiness from the cilantro and has a creeping, lingering heat (though you can nix the chiles if creeping heat is not your thing). There are also many ways to customize it—add mint for fresher notes, or nuts for richness. Use it as a salsa, a sauce for grilled chicken, or a topping for Roti Pizza (page 130)." – Priya Krishna”




1/2 cups (can be easily multiplied)




  • 1 bunchfresh cilantro, preferably organic, stems and leaves roughly chopped (about 4 cups)
  • 1 small indian green chili pepper, or serrano chile, roughly chopped
  • 2 tablespoonsfresh lime juice, (from about 1 lime), plus more if needed
  • 14 teaspoongranulated sugar
  • 14 teaspoonkosher salt, plus more if needed
  • Directions

  • In a blender, combine all the ingredients and blend until smooth. If the mixture is too thick to blend, add a few drops of water to get it going. Taste and adjust the salt and/or lime juice, if needed. This chutney keeps, refrigerated in an airtight container, for up to 2 days.
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