mummy’s green chutney

This is not my mummy’s green chutney, rather my dear friend Insiyah’s mummy’s green chutney. Insiyah was my roommate and partner in crime when we studied together in Egypt a few years ago. We had many adventures together in Egypt… and not very many of them were related to cooking. But when Ins did cook, she always managed to whip up delicious meals. When Ins e-mailed me this recipe to use for my blog, I was more than happy to make this! I’ve been wanting to make chutneys for awhile now. I didn’t make any Indian dishes this week, so I’ve been using this as a sandwich spread the last few days.

Mummy’s green chutney
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1 bunch cilantro
half can coconut milk
2 garlic cloves
1 t cumin
1/4 onion
couple tablespoons of lemon juice
a few sprigs of mint, for freshness (optional)

Mix all the ingredients in a food processor or blender until smooth.

Other variations:
green chillies
peanuts
sugar

Serve as an extra sauce for rice dishes or as a dip for samosas. Also makes an amazing sandwich spread combined with some butter or mayonnaise.

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Related posts:

1. green bean curry
2. kuku loobia sabz (persian green bean frittata)
3. green risotto
4. green salad with apples and pecans with buttermilk honey dressing
5. broccoli hummus

Tags: gluten-free, indian, sauce, vegetarian