Cilantro Chutney (LID)


This is an excellent Indian condiment that can be used while on a low iodine diet. It would be perfect as sauce for Trader Joe’s Vegetable Samosas. It is also good as a sauce for grilled chicken.


This chutney is versatile too.  You can toss it with hot pasta (or with cold pasta and veggies for a pasta salad) or use it instead of tomato sauce for a pizza topping. You can usse it as a condiment for sandwiches or wraps. It is also wonderful as a marinade for chicken or pork tenderloin. I like making cilantro chutney the day before I want to serve it so that the flavors have time to meld and intensify.

Cilantro Chutney

1 bunch cilantro, washed and dried, most of the bottom stems removed
1 or 2 small green chiles, stems removed, seeded, and cut into chunks
juice of one lemon (or lime)
1 clove garlic
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 pinch of black pepper
non-iodized salt to taste (not more than 1/2 teaspoon)

Put all the ingredients into a food processor or blender and puree into a paste. Add water, a teaspoon at a time until you get the consistency you want (not too thick, not too thin).

1 Comment (+add yours?)

  1. Trackback: LID Round 3, Day 12 | On a Butterfly's Wings

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