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.