There’s something incredibly satisfying about a chutney that packs a punch of fresh, bold flavors. Enter the Scallion Cilantro Chutney—a simple yet tantalizing condiment that promises to elevate your culinary experience. This chutney is a vibrant blend of cilantro, green onions, and a hint of heat from jalapeno, perfectly balanced with the tanginess of lemon juice. Whether you're a seasoned cook or a novice in the kitchen, this recipe is a breeze to whip up and will quickly become a staple in your home.
This chutney is not just about flavor; it's about versatility. The ingredients come together in a harmony that complements a variety of dishes, making it a must-have in your culinary repertoire. Plus, with a quick prep and cook time, you can easily incorporate this chutney into your meals without any fuss. It's fresh, it's green, and it's absolutely delicious—what more could you ask for?
Recommended Usages for the Chutney
- Dip for Snacks: Serve it as a dip with crispy samosas, pakoras, or even nachos for a fusion twist.
- Spread for Sandwiches: Spread it on sandwiches, wraps, or burgers to infuse them with a burst of freshness.
- Side for Curries: A spoonful on the side of your favorite curry can add a delightful contrast in flavors.
- Marinade or Sauce: Use it as a marinade for meats or vegetables before grilling, or as a sauce to drizzle over roasted dishes.
Storing Leftovers
If you find yourself with leftover chutney, storing it properly will ensure it retains its vibrant flavor and freshness. Transfer the chutney to an airtight container and pop it in the refrigerator. It will keep well for up to a week, maintaining its zing and zest. For an extended shelf life, consider freezing it in ice cube trays. Once frozen, transfer the cubes to a zip-lock bag and store in the freezer. This way, you can thaw just the amount you need, whenever you need it.
Scallion Cilantro Chutney
- Blender or food processor
- 1 bunch fresh cilantro (about 2 cups, tightly packed)
- 1/2 cup green onions, chopped (white and green parts)
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 jalapeno, seeded and diced (adjust to taste)
- 2 cloves garlic
- 1-inch piece of ginger, peeled and chopped
- 1 tbsp lemon juice
- 1/2 tsp salt (adjust to taste)
- 1 tbsp vegetable oil
- 1/4 cup plain Greek yogurt
- 1 tbsp water (adjust as needed for consistency)
- Rinse the cilantro thoroughly and roughly chop it. Chop the green onions.
- Heat the oil in a small frying pan over medium heat. Add the cumin seeds and mustard seeds. Allow them to sizzle and pop for about 30 seconds. Be careful not to burn them. Remove from heat and let it cool for a minute.
- In a blender or food processor, add the cilantro, green onions, jalapeno, garlic, ginger, lemon juice, salt, yogurt, and the tempered spices along with the oil. Blend until smooth. Add water as needed to achieve the desired consistency. Taste the chutney and adjust the salt, lemon juice, or chili as needed.
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