Basil-Cilantro Green Chutney

Written By jeff fierberg


Make, Share and Eat

We discovered a spot a few years ago called Paper Dosa in Santa Fe.  We were hungry for an inventive take on South Indian cuisine (I mean, who isn’t?), so we treated ourselves to a wonderful dinner there during Spring Break.    Owned by chef Paulraj Karuppasamy and his wife and business partner, Nellie Tischler, they add creativity to traditional dishes like uttapams and dosas.  They have a very unique green chutney with basil as a star ingredient–I was inspired to recreate it at home.



Basil-Cilantro Green Chutney

Use this spread on sandwiches, eggs, with fresh vegetables as an alternative (or in addition) to hummus…the possibilities are endless.  Makes about 12 ounces.  Keep in a tightly-sealed container in the fridge.  Lasts between 10-14 days, although the fresh, vibrant green color will begin to fade after the first week.  As is the case with all Full Length Mirror recipes, the guidelines below are directional, not absolute. This recipe in particular is especially forgiving and encourages experimentation.



Approximate Ingredients

  • Eight ounces basil (two large clamshells).  Wash and dry.  Remove long stems

  • Six ounces cilantro (about three medium-sized bunches).  Wash, dry and pick through for darkened leaves

  • Approximately two TBSP Maldon Sea Salt (can use more to taste)

  • Approximately one large serrano pepper (can adjust based on desired level of heat)

  • Approximately one large jalapeno pepper (can adjust based on desired level of heat)

  • Approximately one cup raw, unsalted cashews

  • One medium garlic clove (optional)

  • Approximately two TBSP neutral oil (I used a light EVOO)



Approximate Steps 

  • Combine ingredients in food processor

  • Chop/blend/process until hummus-like consistency is reached




jeff fierberg
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