One of my favorite chefs is Vikas Khanna. His book Flavors First is an incredible journey in intense flavors. This cilantro chutney recipe is simple to make, and with such intense flavor and heat, it is always a crowd favorite – it goes well with various dishes and makes an excellent dip for appetizers.
1 large bunch of cilantro, washed and roughly chopped
6 scallions, coarsely chopped
2 serrano chile peppers, roughly chopped
1 tsp sugar
2 Tbsp peeled, chopped fresh ginger
1 tsp ground cumin
1 tsp salt
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
Place all ingredients except the olive oil in a blender. Blend at medium speed, slowly drizzling in the olive oil until smooth—store, refrigerated, in an airtight container for up to 3 days.