Dhaniya, more commonly known as cilantro, is a very popular garnish in Chinese, Mexican and Indian cooking. Versatile and pungent, this culinary herb can temper the spice of sauces, salsas and dips. Use it in this green, gluten-free chutney dip. Chutney is like the Indian salsa, and makes a great accompaniment with many snacks and meals. Whip up this gluten-free dip for guests who can handle the spice, and serve with Mary’s Gone Crackers Curry Pretzels or another one of your favorite gluten-free crackers or pretzels. Alternatively, you can use this dip as a spread for sandwiches.
This recipe comes courtesy Mary’s Gone Crackers.
• 1 bunch fresh cilantro
• 1/2 bunch fresh mint
• 2 tablespoons fresh lime juice
• 1/4 cup chopped almonds
• 3 small, fresh hot chilies (such as jalapeño or serrano), stemmed and seeded
• 1 large clove garlic
• 2 teaspoons sugar
• 1/4 cup water
• Salt, to taste
Place all ingredients in a high power blender or food processor. Blend until smooth. If too thick, add more water.
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