Cilantro Garlic Chutney

Cilantro Garlic Chutney is the more pungent of the source’s two green chutneys, 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.

The source also gives a coconut variation that thickens the chutney into a more paste-like consistency. 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. The source suggests storing the chutney in a sealed container with 1–2 teaspoons olive oil on top for up to 2 weeks in the refrigerator. Makes 1–1 1/2 cups.