Cilantro Chutney
This vibrant green sauce is equal parts lemony, spicy, and salty, with a touch of sweet. Turmeric gives it a sunny flavor along with a good dose of brain-healthy antioxidants. All you do to make this chutney is whiz cilantro (stems and all), turmeric, honey, and a fresh serrano chile pepper in a blender or food processor with some raw cashews and fresh lemon juice. Be sure to taste this and adjust as you like — only you know how much spice or sweet is just right.
Cilantro (and other tender herbs) are leafy greens, one of the ten brain-healthy food groups in the MIND diet study. For Alzheimer’s risk reduction, I recommend eating at least one serving of leafy greens each day.
Your cilantro chutney will brighten up just about any simple meal — fish, chicken, grilled veggies, a grain bowl, an omelet, or a pile of zoodles. Here, it tops Citrusy Salmon Packets with Zoodles, alongside my Pan-Fried Carrots and Asparagus with Dukkah.
Prep Time | 10 minutes |
Servings |
cup
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- 1 bunch cilantro stems and leaves washed, dried and roughly chopped (about 1 cup, packed)
- ¼ cup raw unsalted cashews
- 4 tablespoons fresh lemon juice
- 1 teaspoon kosher or sea salt
- 4 teaspoons honey
- ¼ teaspoon ground turmeric
- 1 to 2 small fresh serrano chiles roughly chopped, deseeded for less heat
Ingredients
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- Place the cilantro in the bowl of a blender or food processor. Add the rest of the ingredients, except for one of the chiles, and pulse until smooth and pesto-like. Add a few spoonfuls of water to achieve a smooth consistency.
- Taste; add the last chile if you like it more spicy; add more lemon juice, salt, or honey to taste. It should taste equally fiery, sweet and lemony.
To Store: Keep leftover chutney in the fridge in an airtight container for up to 5 days, or freeze for up to 3 months.
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