No joke. This quick chutney (sauce) takes less than five minutes to make. It is the perfect accompaniment for samosas, but would also be great with raw veggies, grilled cheese, anything you would want a dipping sauce for.
Ingredients & Prep
1 bunch cilantro with stems, wash & cut off bottom of stems
2 cloves garlic, peeled and crushed
1 green chili, stem and seeds removed (optional)
Juice of 1 lime
1/4 C olive oil (you can also use water)
Handful (about 1/4 C of cashews or peanuts)
1/2 tsp salt (unless you used salted nuts, then omit)
Put cilantro in blender with oil, blend on high until broken down
Add everything else and blend on high until a slightly runny paste
Add water a tablespoon at a time if it needs to be loosened up
Pour into a small bowl for dipping
Serve with samosas (or anything else you want to dip in it) and enjoy!
This recipe was developed by Kelsey Miguel of Not Umami’s Cooking for a cooking class series she did using our spice blends. We think it tastes like a deconstructed samosa—yum!—without wheat, perfect for anyone who’s not able to eat gluten.