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Cilantro Chutney

Delicious with curried vegetables. Substitute roasted green chiles from your freezer for the fresh, if desired.


  • 1 bunch cilantro, washed and drained
  • ¼ cup onion, chopped
  • ½ teaspoon cumin seeds (or powder)
  • 1 green chile
  • Juice from 1 lemon
  • 1 teaspoon salt
  • Yogurt, opt. (I use plain soy yogurt.)


Remove discolored leaves and most of stem from cilantro. Chop cilantro and place in blender with onion, cumin, chile, salt, and lemon juice. Blend to a smooth paste. Taste and add a bit of yogurt if desired to mellow the bite of the onion. Chill at least one hour to allow the flavors to blend and mellow.

Submitted by Wendy McCrady, Tucson CSA