October 21, 2014
This is a different take on the ubiquitous green chutney that shows up as a sad accompaniment to those boring papad crackers at like every Indian restaurant. I know you've seen them. Crispy round things served with red and green sauce? They are the chips and salsa of the Indian restaurant world.
My green chutney includes cilantro, cucumbers, peanut flour and sesame oil, so I call it cilantro cucumber chutney. It can be stored up to 1 week in the fridge in an airtight container. I think it's great with roasted potatoes. I used peanut flour because I found dehydrated peanut butter at the grocery store, and wanted to try the peanut flour in smoothies. It tastes like peanut butter, and it makes cleaning the blender easier. However, peanut flour can be easily replaced with about 2 tbsp of whole peanuts, or plain, unsweetened, peanut butter can be used. Have you seen peanut flour, or used it? Thoughts?
Cilantro cucumber chutney
Yield: 3/4 cup, can be stored in fridge for up to 1 week.
1 bunch cilantro, as fresh as possible
4" piece cucumber, peeled and seeds removed
1 whole jalapeno, cut into segments, remove seeds if you want a mild chutney
1/2" piece of fresh ginger, peeled
juice of 1/2 of a large lemon
2 tbsp peanut flour (dehydrated peanut butter?)
1 tbsp peanut oil
1-2 tsp sesame oil
1/2 - 1 tsp salt
Special tools: cutting board, vegetable peeler, colander, and blender.
Step 1: Wash and drain the cilantro. Trim off any dead looking parts. If you use the freshest cilantro you can find (use same day you buy) it should be fine. Add the cilantro to the blender. Trim the cucumber, peel it, and remove the seeds. Place it in the blender.
Step 2: Trim the jalapeño and peel the ginger. Cut both into large segments, and add them to the blender. For a spicier chutney, leave the jalapeño seeds intact.
Step 3: To the blender, add the lemon juice, peanut flour, peanut and sesame oils, and salt. Add in a few tbsp of water if needed. Blend until well combined (about 2 minutes).