July 17, 2023

Green Chutney

Recipe: Joe Thottungal

“Condiments are what elevate a dish. The secret to this chutney is to use only the cilantro leaves, and not the thicker stems, to get the best color and taste.” – Joe Thottungal


  • 2 bunches cilantro, leaves and tender stems only
  • 2 Indian or Thai green chilis
  • 2 cloves garlic
  • 1 onion, chopped
  • 1 ripe tomato, chopped
  • Juice 1/2 lime
  • 1 tsp salt
  • 1/2 tsp sugar


Yield: Makes 1 1/2 cups

Make Chutney

1. In food processor, combine cilantro, chilis, garlic, onions and tomatoes. Add 1/4 cup of water and process into fine paste. Transfer to bowl, then stir in lime juice, salt and sugar, and mix well. Green chutney will last 3 to 4 days in fridge.


Christian Lalonde


Excerpted from My Thali: A Simple Indian Kitchen by Joe Thottungal with Anne DesBrisay. Photography by Christian Lalonde. Copyright 2023 by Thali Restaurant. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher