This is a versatile, make‑ahead green chutney that keeps well in the fridge for at least a week. I use it in all kinds of ways — cucumber sandwiches, a savory spread on toast, folded into omelets, or stirred into a quick chapati‑style vegetable or chicken curry.

The Versatile Green Chutney

Recipe by TheCreativeSueCourse: Breakfast, Lunch, Small Bites and Appetizers, Vegan, VegetarianDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• 2–3 bunches fresh cilantro, washed; use the stems as well if they’re tender.

• 1–2 green chilies (adjust to taste)

• 1 medium yellow onion, finely chopped

• 2 Tbsp Olive oil, for sautéing the onions

• Salt to taste

Directions

• Grind cilantro and chillies with little water into a smooth paste. In a pan, sauté chopped onion until it begins to brown, then stir in the chutney and add salt to taste. Let it cook through gently. That’s it — done.