This article provides a simple recipe for homemade Indian green chutney that highlights the use of fresh cilantro, lemon juice, and serrano pepper. The author shares insights on perfecting the recipe through trial and error, emphasizing the chutney's balance of fresh, tangy, and spicy flavors. Besides instructions on how to make the sauce, there are tips on adjusting spice levels and achieving desired texture. Additionally, the author recommends storing the chutney by freezing it in ice cube trays, ensuring availability throughout the year.
"After lots of trial and error, I've finally nailed down my favorite version, and the best part? It's super easy to make at home."
"This chutney is made with just cilantro (no other herbs!), lemon juice, serrano pepper, and a few simple seasonings."
"In the Summer, when our garden is overflowing with cilantro, I make big batches and freeze it in ice cube trays-so I always have some on hand for months to come."
"Adjust the spice level: Use ½ of a serrano or jalapeño for a milder sauce, or a full pepper for extra heat."
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