February 16, 2018
A universal condiment. This chutney is good with nearly anything. Try it on toast, rice, samosas, salads, etc.
Makes 2 cups
2 large bunches cilantro
1/2 granny smith apple
1 serrano pepper, stem removed
1/2 cup peanuts, unsalted dry roasted
1 cup plain whole-milk yogurt
Juice of 1 lemon
1 teaspoon sea salt, plus more to taste
Under a stream of cold running water, rinse the cilantro and discard the bottom 4 inches of the stems. Shake the cilantro bunches to remove excess water and set aside in a colander until needed.
Core and slice the apple but do not peel.
Place the sliced apple, serrano pepper, peanuts, yogurt, lemon juice, and salt in a blender.
Blend, beginning at low speed and slowly increasing speed to high, until completely smooth. Add the cilantro leaves, half bunch at a time, until the mixture is smooth.
Taste for salt and heat. Add more salt or serrano if necessary. Chill and store in the refrigerator until ready to serve. Will keep for 1 to 2 days in the fridge.
Use as a sandwich spread or as a dip.
Put on naan or pizza dough and top with veggies for an India inspired pizza.
December 02, 2022