- 1/2 clove Garlic
- 1 Green Chiles
- 1 1/2 tablespoons Fresh Lime Juice
- 4 cups Fresh Cilantro, loosely packed
- 2 tablespoons Boiling Water
Blend the garlic and chili to a paste.
Blend the cilantro, garlic-chili paste, lime juice, and water until it is smooth.
Add more water a little at a time if it needs more moisture to blend. Add salt to taste.
Be sure to only use the leaves of the cilantro. Stems are edible but tend to make the chutney bitter. I use small green chilies that are packed with heat found at Indian markets. Adjust the amount to your spice level if using a different chili.