Mariel here. When I’m out on the eastern end of Long Island, one of my favorite lunch spots is the Hampton Chutney Co., which dishes up delicious mile-long dosas packed with classic Indian treats like Potato Masala, as well as new-world hybrids such as Cilantro-Chutney Tuna. So when I was presented with the opportunity to whip up a similar sounding chutney for this month’s Secret Recipe Club – because lets be honest, it’s all about the condiments – I couldn’t resist…even if I was momentarily tempted by Simply Sensational Food’s Pineapple Ice Cream and these Phyllo Triangles with Cheesy Potatoes.
While blog-host Nayna describes her Green Coriander Chutney as a “must in any Indian kitchen,” I had a stack of beef empanadas in my fridge and decided to slather them with this instead of a more traditional chimichurri. I dialed down the heat by swapping one jalapeno for 15 (FIFTEEN!) chilis, but the result was absolutely spectacular and the sweet and sour tang was the perfect partner to the flaky dough and rich filling. I may not be Indian, but I suspect this chutney will become a “must” in my own kitchen.
Makes about 8-oz
1 large bunch fresh cilantro – $1.99
1 large jalapeno, seeded – $.69
1 mango – $2.50
Juice of 1 lemon – $.25
1 teaspoon salt – stock
2 teaspoons sugar – stock
2 tablespoons water – stock
Grand total assuming well-stocked kitchen: $5.43
1. Rinse the cilantro in cold water and cut off the roots, but leave most of the stalks. Chop coarsely.
2. Roughly chop the seeded jalapeno and the mango.
3. Place the cilantro, jalapeno and mango in a food processor. Add water and blend until it’s a fine puree.
4. Add the lemon juice, sugar and salt and mix thoroughly.