I make a mean Pakora mix if I say so myself and my mother’s Aaloo Samosas are epic, but what I was always there for was the chutney. Slathered onto crispy pakoras, dabbed onto the potato stuffing of chutneys, anyway I could eat it I would. Somehow for many many years I could not make it. All I would make instead is a watery unbalanced mess. Until this year where a dear friend of mine started an initiative on Instagram called #BachpanKiIftari (Childhood Iftari). Since pakoras were taken (lol) I made the next best thing. I kid - this is actually the best thing. In my opinion of course.
The Key to a FABULOUS Cilantro Chutney: An Unusual Ingredient
It has taken considerable doing for me to get this Cilantro Chutney recipe right. My mother, an accomplished cook who entertains a remarkable amount is not the very best at sharing recipes. I cobbled this one together from many mistakes, my sister in laws and mine, and the last round of notes I got from her. The key it seems is cucumber. While most chutneys are thinned with water this one turns to cucumber for a clean fresh taste. Compounded with the fresh acidity for the tomato it makes for a chutney that tastes positively zingy and sunny.
Sequence Matters
When making this Cialntro Chutney it is absolutely imperative that the ingredients go in cucumber first, tomato next and then the rest. That is because as my mother points out the cucumber and tomato form the fresh base for the cucumber. They need to be closest to the blender blade to create the liquid for the chutney. Hope you try this chutney and like it! Either way I’d love to hear from you! You can share yours with me on Instagram @flourandspiceblog or rate the recipe below by clicking the number of stars you would like to give it!
