Cilantro ChutneyMikkel Vang
Cooks' note:
Chutney can be made up to 1 day ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
15 min
Yield
Makes about 1 1/2 cups
Ingredients
6 scallions, coarsely chopped
1 1/2 to 2 teaspoons finely chopped small hot green chile, such as serrano or Thai, including seeds
2 teaspoons sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 to 1/3 cup fresh lime juice
1/4 cup olive oil
Preparation
Purée all ingredients in a food processor until smooth.
