Tested till perfect Cilantro Ginger Chutney
Photography by Jeff Coulson/TC Media

Cilantro Ginger Chutney

This vibrant all-purpose chutney is full of zingy flavour. Choose bright green cilantro with sturdy stems and fresh (not wilted) leaves. Serve with samosas, chicken, fish or tacos.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 1 cup


  • 1 tbsp 1tbsplemon juice
  • 1 1shallotshallots, chopped
  • 1 piece 1piece(1 inch/2.5 cm) ginger, peeled and sliced
  • 1 1red or green chili pepper, halved lengthwise and seeded
  • 1/2 tsp 1/2tspcumin seeds
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspsalt
  • 1 bunch 1bunchcilantro, (about 7 cups)
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In blender, purée together 1/2 cup water,lemon juice, shallot, ginger, chili pepper, cumin seeds, pepper and salt. Add cilantro, 1/2 cup at a time, puréeing until smooth and scraping down side as needed.

Make-ahead: Refrigerate in airtightcontainer for up to 2 weeks or freeze for up to 3 months.

Nutritional Information per 1 tbsp: about

cal 3 pro 0 total fat 0 sat. fat 0g
carb 1g dietary fibre 0 sugar 0g chol 0mg
sodium 40mg potassium 46mg


calcium 1 iron 1 vit A 6 vit C 7
folate 2
This recipe is featured on You can do it! Canning recipes and tips to preserve summer
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