Cilantro Chutney with Heirloom Tomato Salad will amaze your tastebuds. This Cilantro Chutney is a bold and spicy Indian condiment perfect for sandwiches, snacks and so much more. Have fun exploring the possibilities.
I came across this recipe for Cilantro Chutney, also known as Kothmiri Chatni, in the September/October edition of Eating Well. The recipe includes two of my favorite flavors, cilantro and ginger. I've never had those two together before so I was very intrigued and ready to give it a try.
The article in which I found the recipe is about two Texas sisters who grew up in Houston but were raised on their mother’s native cuisine from the Western Indian state Gujarat.
After getting married both learned even more about Indian cuisine from their mother-in-laws, which includes the cuisine of Andhra Pradesh, a town in South India. Foods from this area are spicy hot with lot of garlic and ginger added to the mix. This Cilantro Chutney is spicy and delicious and I've been a bit obsessed with it lately.
This basic Indian condiment is super easy to make. Everything goes into the blender or processor gets mixed and it’s done. I did make a few changes however, instead of peanuts I used cashews because of my daughter’s peanut allergy. I also switched it up with the peppers, using one jalapeño and one fresno instead of Serrano, wanted a heat I could handle.
The final change was the amount of cilantro, I used two bunches instead of one because using one yielded a very thin sauce, too thin for my taste.
What’s nice is you can freeze this sauce and always have it on hand, that’s if you can stop yourself from eating on everything. It’s good with eggs, soups, sandwiches, tortilla chips, salads and the list goes on and on.
It is absolutely amazing on this heirloom tomato salad. I usually sprinkle on balsamic glaze but using the Cilantro Chutney is a nice change. The final crowning touch was a sprinkle of Dukkah, want that recipe go here.
Cilantro Chutney With Heirloom Tomato Salad
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 ¼ cup 1x
Recipe adapted from Shefaly Ravula and Amee Meghan recipe in Eating Well September/October 2016
- 2 bunches of fresh cilantro
- ¼ cup raw cashews
- ½ cup water
- 1 fresno pepper, coarsely chopped
- 1 jalapeno pepper, coarsely chopped
- 2 tablespoons coarsely chopped fresh ginger
- 2 teaspoon fresh lime juice
- ½ teaspoon sea salt
- ½ teaspoon maple syrup or natural sugar
- FOR SALAD
- 4 to 5 large heirloom tomatoes
- ¾ cup sliced mini heirloom tomatoes
- ¼ cup sliced red onions
- 1 cup chickpeas
- Wash the cilantro, trim the bottom 2 inches of the stem off, and coarsely chop.
- Place all of the ingredients in the food processor or blender and pulse until everything is well combined. If sauce is too thick add more water by the tablespoon as needed, if too thin add more coarsely chopped cilantro.
- Transfer to a serving dish and set aside.
- Wash and slice tomatoes. Place tomatoes on platter or plate, add the onions and chickpeas.
- Drizzle on the Cilantro Chutney, sprinkle on some Dukkah and serve.
If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Cilantro Chutney with Heirloom Tomato Salad.
We have so many tomatoes growing in our garden and this chutney sounds abSooooLutely divine. I'm sitting her licking my lips in anticipation. Yum beyond
Oh how I wish I had a green thumb, I would love to have a garden full of tomatoes. You are so lucky.
Calypso in the Country says
Looks delicious! You had me at cilantro...
Cilantro is one of those herbs that you either love it or hate it. The first time I tried it many years ago, I loved it. I hope you have a chance to give this a try soon. Thanks for stopping by.
Love how refreshing and light this sounds! Yum! 🙂
It is just that, light and refreshing I find myself adding it to all of my sandwiches, salads and soups.
Nikki Frank-Hamilton says
I love cilantro and ginger, and putting this on the seasons tomatoes sounds so delish! Thanks for the recipe, I always find such great stuff here!
My garden is boasting with most of these ingredients!
Can't wait to try!
I wish I had a garden filled with these ingredients. I would make this everyday. You are so lucky.
Charlene Asay says
This looks and sounds delish. I would like to invite you to link up with us at Family Joy Blog Link Up Party. Sunday-Wednesday. Check us out http://thinking-outside-the-pot.com/?p=2942
Liz Jo says
Thanks for linking up with Welcome Home Wednesdays! Live every Wednesday at 7AM CT.
liz @ j for joiner
Deborah Davis says
With so many of my favorite ingredients, who can resist this tasty combo? We're so glad you shared this healthy and delicious Cilantro Chutney with Heirloom Tomato Salad on the Healthy, Happy, Green and Natural Party Blog Hop. I'm Pinning and sharing!
Tonya Conteh says
My new favorite salad! I've never mad0e chutney before and my greedy curiosity is on high alert! Thanks for sharing!
Well get ready to enjoy yourself. This stuff is so delicious and good on just about everything.
Oh my goodness, what a mouthwatering salad-- and that chutney! I can't wait to try it.
This is some "awesome sauce" you are going to love it. I've been making this sauce weekly since trying it the first time.
smiling notes says
I loved how you used the chutney on the salad. I loved how you gave your unique twist to it. Loving all the photos too. Thank you so much for linking up at the Family Joy Blog linkup party. Pinned your post to our Pinterest party board 🙂 xoxo
Cathy Lawdanski says
HI Celeste! Just made this last night & posted a pic on Instagram. No heirloom tomatoes at HEB so I used regular vine ripe tomatoes & Zema orange tomatoes. Forgot to get the fresh ginger for the chutney, so substituted powdered. Not a fan of chickpeas so I left those out. My husband & I loved it.
Oh how I wish I could have been a dinner guest at your house last night. I am in love with this sauce.
Melissa Ruddy says
Sounds great over a nice light refreshing salad!
Hi Celeste .it's not kothmiri but kothamalli chitney????
I think there may be two ways to spell it, the spelling used in Eating Well is the one that I used in this article. Thanks Vidya for letting me know.
Thank you so much for featuring my Cilantro Chutney recipe in your Wine'd Down Wednesday features.
Thank you I really appreciate the feature of my Cilantro Chutney recipe in your features this week.