So we have a single jalapeno plant growing in a pot this summer. But this one single plant has suddenly produced over a dozen jalapenos! What do you do with over a dozen fresh jalapenos straight from the garden??
OK, so you guessed it, I made some chutney!
Once you try this chutney you will not be able to live without it!! First of all it tastes amazing!! Second, its crazy simple to make! I’m telling you, it will be such a staple in your fridge! Make some and it will last a few days, or for as long as you can keep your hands off it. It’s such a no-brainer, start making this Jalapeno Cilantro Chutney and do not look back!
Never made chutney before?? It’s really quick and easy. Just set out the blender on the counter in front of you and start dumping the ingredients in. The reason I’m not really prepping the ingredients is because everything is going into the blender, it will all get blended and pureed anyways! So there is really no need for any additional work.
I used 4 whole jalapenos (yes, yes, I know that’s a lot, but remember I had over a dozen from my one tiny jalapeno plant. Also note that my garden ones were smaller than the ones I usually find in the markets). Definitely start off with 2 jalapeno peppers if the ones you are using are bigger. I cut the stems off and sliced them in half, nothing else, just add it to the blender. If you are looking to keep the heat level tamed, make sure to go the extra step to de-seed and devein the pepper.
Next just rinse the fresh cilantro several times to remove all dirt. I just chop off the very ends or the roots and throw most of the stems and leaves into the blender. I grew up cutting the cilantro and only using the leaves, but I don’t have that type of patience! Plus I’ve since found out that the cilantro stems carry more of the flavor than the leaves do! I’m not even lying!, check out this article if you don’t believe me!
OK, so now that you have the jalapeno and cilantro in the blender, just add (in no particular order) the whole garlic cloves, sour cream, salt, sugar, olive oil and lime juice. Blend for a few seconds until it’s all combined and smooth.
That’s it, ready to enjoy!! It’s perfect for any type of Mexican meal (tacos, fajitas, nachos), Indian snacks (pakoras, samosas, vada pav) or even just your morning scrambled eggs!
Looking for something to serve this green chutney! Check out these amazing recipes too!
Jalapeno Cilantro Chutney
- 2-4 jalapenos adjust according to how hot you can handle!
- 1 cup cilantro rinsed
- 2 garlic cloves
- 1/4 cup sour cream
- 1/4 cup olive oil
- Juice of 1 lime
- 2 teaspoon sugar
- 1 teaspoon salt
- Prep the peppers: Cut the stems off the jalapenos and slice in half. I like to leave the seeds for additional heat sometimes but remove if you need to keep it milder.
- Add all of the ingredients into a blender. Blend for about 20-30 seconds. Add a teaspoon of water at a time if the consistency is too thick. Check the consistency, pulse a few times to get the consistency you want.
- That's it!! Enjoy!