Cilantro Lime Chutney can be eaten as a dip with snacks such as fritters. It can also be used in sandwiches or wraps. I use even in cooking to make pilafs and also sometimes can act as marinades to marinade chicken or vegetables.


Ingredients: Cilantro leaves, Mint leaves, fresh green serrano chile peppers, green onions, fresh ginger, bell green pepper, lime juice, chaat masala, sugar, salt.

Cilantro Lime Chutney

  • Cilantro Lime Chutney Rice


    1 jar Cilantro Chutney

    2 cups of rice, washed few times and set aside

    2 garlic cloves, peeled and sliced thinly

    1 teaspoon ginger, peeled and thinly sliced

    1 onion, peeled and chopped finely

    1 packet of frozen green peas

    1 stick cinnamon

    1 bay leaf

    2 cloves, crushed

    1 teaspoon cumin seeds, roasted in a small pan until reddish brown

    2 teaspoon salt

    2 tablespoon Oil

    4 cups of broth or water


    In a large pot add oil, add onions, garlic, ginger, cinnamon, bay leaf, roasted cumin seeds, crushed cloves, rice and peas.

    Sauté all this for a few minutes. Add water and salt. Cook everything with water for a few minutes.  Lower the heat and cook the rice for 12 to 15 minutes. Check if it is done.