Tuesday, October 4, 2011

Cilantro Pepper Chutney

Chutney is a condiment that can be consumed with practically any meal. This specific recipe is for a spicy Chutney that mainly has Cilantro and  Chili Peppers. Though Chutney has an Indian origin it is served with many types of cuisine. I love to add this chutney as an edible garnish to add color on the plate. It works well with Mexican food, Persian food and really well as a sauce with meat. I got these beautiful peppers at Chino Farms and I was dying to use them.
This recipe is not for someone who is sensitive to "heat" in food. Very spicy, but very good. Randy would like to say it goes well with a strip steak. Me... I like it with anything from rice to fish. You can also cook your protien or vegetables with this as the seasoning. It will keep in a jar in the fridge for 3 months.

TIP: Wear gloves if dealing with hot peppers.

Here is what I used:
2 bunches Cilantro chopped
4 Peppers I used a mix of Habenero and Jalepeno
1 head of Garlic –crushed
Juice of one Lemon
1/2 cup Vinegar

Mix all the ingredients except cilantro in a blender and blend until chopped fine and blended.
Add blend and cilantro into a food processor and pulse a few times to fully chop and blend flavors.
Refrigerate until you are ready to serve it. I use it as decoration on the plate. It adds color and flavor to any dish.

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