Cilantro chutney is a lovely combination of tangy and sweet. You can use cilantro chutney on sandwiches, grilled meats, salads, and dips. I enjoy using the chutney as a dip for sweet potato fries. Cilantro chutney is easy to prepare. In a food processor, add cilantro, mayo, garlic, sherry cooking wine, maple syrup, sour cream, ground coriander, salt, and pepper, and blend until smooth.
Refrigerate the cilantro chutney in a storage jar. Cilantro chutney will be good for one week in the refrigerator. Also, you can freeze the remainder of the cilantro chutney in a plastic zip-lock bag for future usage.
Enjoy!
Debra Roinestad
Basic Ingredients
Wash can cut the bottom stems of the cilantro and peel one garlic clove.
Add the cilantro, garlic, sherry cooking wine, maple syrup, mayo, sour cream, ground coriander, salt and pepper in a food processor. Note: If you do not have a food processor you can use a blender.
Pulse the ingredients until smooth and creamy.
Pour the cilantro chutney into a storage jar. The cilantro chutney is ready to serve. Cilantro chutney will be good for one week in the refrigerator.
Cilantro Chutney
Equipment
- 1 food processor or blender
- 1 storage jar
Ingredients
- 2 cups fresh cilantro
- ½ cup mayo
- ¼ cup sour cream Note: I used dairy free sour cream. You can use regular sour cream.
- 1 garlic clove
- ¼ cup sherry cooking wine
- 2 teaspoons maple syrup
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ½ black pepper
Instructions
- Wash the cilantro and trim off the bottom stems. Peel the garlic clove.
- Add the cilantro, garlic, sherry cooking wine, maple syrup, mayo, sour cream, ground coriander, salt, and pepper in a food processor. NOTE: If you do not have a food processor you can use a blender.
- Pulse the ingredients until smooth and creamy.
- Pour the cilantro dressing in a storage jar. The cilantro chutney is ready to serve. Cilantro chutney will be good for one week in the refrigerator.