As part of this week’s Culture Tuesday column, Priya Narayanan of @spices.and.spoons shares five of her vegan chutney recipes, including this Vegan Cilantro Peanut Chutney. Click here to see the full Culture Tuesday article with four more vegan Indian chutney recipes.
Ingredients
- 2 cups of cilantro leaves - including stems
- 3-4 green chilies
- ⅓ cup unsalted peanuts - with skin
- 1 inch ginger
- 1 tsp cumin seeds
- Salt - to taste
- 2 tbsp lemon juice - about half a lemon
- 2-3 ice cubes - to blend
- 1 tsp brown sugar - optional
Instructions
- Add all the above ingredients to a high-speed blender and blend to a smooth paste (add one ice cube at a time if more water is needed to aid with blending).
- Transfer to an airtight container and store in the refrigerator for up to 8-10 days.
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Recipe & photography by Priya Narayanan (@spices.and.spoons).
