Spicy Cilantro Chutney from Amrikan

"This is not a subtle chutney and has some serious heat to it, but the kind of heat that still has flavor. I will never understand people who love to burn their taste buds off with heat so extreme it tastes like nothing but...heat? The cilantro and lemon juice add freshness."

- Khushbu Shah

One of the easiest and quickest ways to spice up your meals is with a reliable sauce. When combined with sour cream or Greek yogurt, this spicy cilantro chutney makes a hell of a dip. Pair it with your favorite chicken wings for an irresistible game day treat.

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Amrikan

This spicy cilantro chutney recipe comes from Amrikan: 125 Recipes from the Indian American Diaspora by Khushbu Shah.

You can't talk about Indian food in America without understanding the immigration patterns that shaped it. Though Indians have been in America since the early 1800s - including Sikhs who settled in California in the early 1900s, Bengalis who set up a thriving community in Harlem in the 1920s, and academics who attended American universities - it wasn't until the mid 1960s that Indians were really able to immigrate to America, previously restricted by a series of racist and nativist policies.

President Lyndon Johnson signed the Immigration and Nationality Act iin 1965, it threw out the country-based quota system that for decades had favored immigrants from western Europe. A new system gave preference to skilled workers and opened up immigration from Asian countries like Korea - and India.

Want more Khushbu? We've got rajma, rajma nachos and a must-have Indian flatbread.

How to Make Spicy Cilantro Chutney

Ingredients

• peppers - this spicy cilantro chutney calls for 6 to 8 serrano peppers
• cilantro - you can use the leaves and stems of the fresh cilantro to make this chutney
• cumin - grab your favorite cumin seeds
• salt - just a teaspoon of salt will do the trick
• water
• lemon

Equipment

• apron
• prep bowls
• child-friendly knife
• butcher block
• measuring spoons
• measuring cup
• blender

Prep the Peppers

Wash your hands with soap and water. Use a knife and cutting board to cut the peppers into thirds. If you'd like a less spicy chutney, remove the seeds.

Add All the Ingredients to the Blender

Transfer the peppers to the blender. Add the cilantro to the blender. Use measuring spoons and a measuring cup to add the remaining ingredients.

Blend the Ingredients Until Smooth

Place the top on the blender. Blend the spicy cilantro chutney ingredients until the chutney is smooth.

Combine a bit of this spicy cilantro chutney with sour cream or Greek yogurt to make a tasty dip. It pairs perfectly with this tandoori chicken.