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Cilantro Peanut Chutney

A bowl of bright green cilantro chutney on a blood wooden table with a flower napkin and cilantro leaves.
In this chutney, peanuts add warmth to this very refreshing mix of herbs and lime.
Chetna Makan

Prep 15 mins
Cook 5 mins
Total 20 mins
12 servings | 1 1/2 cups
40 kcal


  • 1 ounce raw peanuts
  • 1 small (5 1/2 ounces) red or yellow onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 2 green chiles such as jalepeño or serrano (2 ounces | 55 g), seeded, if desired, and roughly chopped
  • 2 cups (1 1/2 oz) fresh cilantro* leaves
  • 1 cup (3/4 oz) fresh mint leaves
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • Juice of 1/2 lime (about 1 tablespoon)
  • 5 tablespoons water


  • In a small skillet over low heat, dry-roast the peanuts until golden, 3 to 4 minutes.

    TESTER TIP: If you have dry roasted peanuts on hand, you can skip the toasting step.

  • Dump the roasted peanuts into a blender or food processor, add all the remaining ingredients, and blitz until smooth, about 90 seconds.
  • The chutney will keep in an airtight container in the refrigerator for 4 to 5 days.


*What is cilantro?

We know that cilantro can be a super divisive ingredient, especially if you're part of the population (nearly 25%) that's predisposed to tasting soapy aldehydes when you eat it. But lots of people love it and use it in many, many ways. Cilantro is what we, in North America, call the leaves of the coriander plant. So...coriander is essentially cilantro seeds. All parts of the plant, with the exception of the flowers, are used in cooking. Cilantro root is widely used in Asian cooking and the leaves and seeds are used around the world. Cooking the leaves does reduce their pungency so if you're still thinking about giving it a try, that's a good place to start.