Reviewed: Jan. 28, 2012

Love this, minus the peanuts, as a dipping sauce for grilled shrimp. To the reviewer who felt that only Indian, Mexican and kids from other countries would enjoy this, I will share that kids raised in the American South, with Crystal, Tabasco and pepper sauce as fixtures on the table, would also not have a problem. :)

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Reviewer:

gayla

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Cooking Level: Intermediate

Reviewed: Nov. 19, 2011

First green chutney recipe I've made. Not sure about the peanut taste. Could use a little brown sugar. Pretty good though!

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Reviewer:

hourglass

Reviewed: Mar. 20, 2011

This is a staple at my house (with coconut instead of peanuts.) I have it for lunch on "Indian tacos"--vegetables stir-fried with Indian spices on whole wheat tortillas dressed with yogurt and green chutney. Then the next day I puree the leftover vegetables with water and a spoonful of green chutney to make soup for dinner. Delicious!

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Reviewer:

johar

Reviewed: Feb. 2, 2011

This is so yummy! Good for toast and dipping veggies. Switched lemon with lime, yum yum!

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Reviewer:

parvipica

Reviewed: Jun. 12, 2010

fantastic! omitted the garlic and peanuts but so fresh and good!

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Reviewer:

Christine

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: New York, New York, USA

Reviewed: Feb. 19, 2010

This is so easy to make! I used raw cashews instead of peanuts due to peanut allergies in my house, but it still has a great flavor. Didn't need any water added to it as the consistency was perfect. I chopped the cilantro and garlic first - adding a little cilantro at a time - and then added the other ingredients one by one to make sure everything got blended well. My husband will love this as the chili pepper I used appears to be very hot!

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Reviewer:

VANESSISSIMA

Reviewed: Dec. 31, 2009

I have better luck using my blender than food processor for this- it gives it a finer, more even chop. Also, I forego the peanuts and add a few sprigs of mint. Tastes so fresh and especially delicious with warm naan.

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Reviewer:

Citrus Punch

Home Town: Wilton, Iowa, USA

Reviewed: Nov. 28, 2009

was great

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Reviewer:

rjfioravanti

Reviewed: Jul. 25, 2009

I made as directed with a few minor changes: instead of the hot green chile I used 1/4 of a seeded finely diced jalapeño. (if I were having friends over who couldn't take much heat, I might reduce the jalapeño even further). The peanuts are probably not necessary...but I had some on hand so I tossed them in. And I used 2 cloves of garlic. Once everything was blended I noticed it didn't look "right"...looked more like a pesto than a sauce...so I added about 1/4 to 1/3 c of sour cream. It was AMAZING! We spread on those extra thin Indian cracker/bread things (Papadam??) along with the red and brown sauces the Indian restaurants serve as appetizers.

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