Read andreflect, consider, revisit, returnreflectconsiderrevisitreturn

Cilantro Garlic Chutney is a pungent green chutney pairing fresh cilantro with garlic, green chili, lime, olive oil, and optional agave.

Garlic and chilies are chopped first in the blender or food processor before the cilantro and remaining ingredients are added. This helps distribute the strongest flavors through the herb base.

Adding coconut makes a thicker, more paste-like chutney. Extra lime juice can be used if that version needs more liquid.

Ingredients

• 4–5 cloves garlic
• 1–3 fresh green chilies
• 2 bunches fresh cilantro leaves, about 1/4 lb (115 g)
• 2 teaspoons salt
• 3 tablespoons olive oil
• 5 tablespoons lime or lemon juice
• 1 tablespoon agave nectar, optional
• Variation: 2–3 tablespoons grated coconut
• For the coconut variation, 1–3 tablespoons extra lime juice if needed

Method

In a blender or food processor, chop the garlic and green chilies first. Add the cilantro, salt, olive oil, lime or lemon juice, and optional agave and blend to a pulp. For the coconut variation, add 2–3 tablespoons grated coconut and blend to a paste, adding 1–3 tablespoons extra lime juice if needed. Refrigerate promptly in a sealed container at 4°C (40°F) or colder and use within 4 days; freeze any portion needed for longer storage. Makes 1–1 1/2 cups.