August 06, 2015
May I confess? I've been bored with green chutney of late. I know! I know! Blasphemy. But, I've been making and eating mint-cilantro chutney for so many years that it's become a bit mundane.
My dear friend Ami brought it over for one of our family potlucks. And, I have to say, I fell back in love with green chutney. The apples in this recipe just give you the perfect amount of sweet combined with tartness that will layer well on a spoonful of basmati rice, as a side to a samosa, or as an accompaniment to a biryani. I often make raita (spiced yogurt) for my girls and add a teaspoon of chutney into each bowl.
For Indians who don't eat leafy salads with traditional meals, chutneys like this add an essential raw green food component to every meal.
If you love to grill, this recipe will become a favorite side to any protein fresh off the flames from chicken to beef, pork, lamb, and even tofu. Make up a batch as I do, store it in a mason jar in the fridge for up to a week, or even freeze for up to three months, and enjoy a little burst of Indian freshness.
Cilantro Green Apple Chutney
1 bunch fresh cilantro, cleaned and trimmed
1 small green apple, cored and quartered (keep the skin)
1/2 - 1 fresh Thai, serrano, or cayenne chile, stem removed and chopped
1 clove garlic
1 lemon, juiced
1 teaspoon salt
1/2 teaspoon red chile powder or cayenne
Blend it all down in your high powered blender or Vitamix. If you have trouble getting the ingredients smooth, just add water 2 tablespoons at a time. I have to say Vitamix is amazing for making chutney - no water needed as long as you push the product into the blades using the tamper. And, the chutney comes out smooth and vibrantly green. The lemon juice helps prevent this chutney from turning color once stored.
Enjoy! xoxo Anupy