Cilantro Chutney (Coriander Sambal)
Indian cuisine is well known for its inclusion of chutney at nearly every meal. In Sri Lanka and Malaysia similarly flavored condiments go by the name sambal. I highly suggest pairing this chutney/sambal with Green Gram Pesarattu (Moong Dal Dosa).
Equipment
- mortar and pestle or blender
Ingredients
- 1 bunch fresh cilantro (including stems)
- 1 inch hunk fresh ginger; peeled
- 2 whole bird's eye chilies OR 1 serrano chili
- 3 T lime juice
- 1/4 t sea salt
Instructions
- Use either a mortar and pestle or blender, to combine all of the ingredients together into a paste.
Notes
If you find it too tart, a splash of oil (olive or coconut) can help cut the acidic-ness of this condiment.