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Under 30 Minutes

Fresh Cilantro Chutney

Try serving this bright, spicy chutney, courtesy of Madhur Jaffrey, with her Chicken with Roasted Coriander in Coconut-Curry Sauce.

  • Prep:
  • Total Time:
  • Servings: 6
fresh cilantro chutney

Photography: Martyna Szczesna

Source: Martha Stewart Living, March 2017


  • 1/2 teaspoon whole cumin seeds
  • Kosher salt and freshly ground black pepper
  • 3 cups cilantro, coarsely chopped
  • 1/2 to 1 fresh hot green chile, such as bird's-eye, Indian long, or serrano, coarsely chopped
  • 1 1/2 tablespoons fresh lemon juice
  • Freshly ground pepper


  1. In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.

  2. Place ground cumin, 1/2 teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.

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