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Indian Yum Sauce

 


By Ushi Patel

 

 

My aunt (more like a sister), Preeti, Uncle Sharad, and I are obsessed with sauces – the spicier the better. Back when I first went to college and was missing my family’s home cooking, they shared all the creative ways they applied our family’s chutney recipe to Western foods. After all, when they first came to the States there were no specialty grocery stores, Indians were considered weird, and the only option for daal was Andersen’s Split Pea Soup.
 

I put this sauce on every cafeteria veggie burger I ate. Mac and cheese, check. Grilled-cheese, check. French-fries, of course! After a short time my friends and roomies fell in love with the sauce too and we had it around like today’s equivalent of Sriracha (Cock Sauce). From what I hear from my cousins, this trick is still working on the same bad college cafeteria food.
 


 

The Not-Exactly-Indian-Chutney-Might-Be-Mexican Yum Sauce Recipe

Today, I usually serve this Indian Green Chutney as a side dipping sauce or on street tacos. I add it to crushed Avocado and chopped onions for quick Guacamole or to soups with some olive oil as a finish. It’s good mixed with butter for garlic bread or grilled cheese. It has even become a favorite at my bro Rodrigo’s Brazilian Barbecues – and they don’t like to mess with their meat! Recently I’ve put some butter in a pan, added the sauce and some Prawns or Chicken for John. It’s very versatile, quick, easy-to-make and delivers some serious Yum! These ingredients were made for each other.

 

Total Time

5 – 10 minutes

Prep

5 minutes

Cook

3 minutes

Yield

6 generous servings

Level

Easy
 


 

Ingredients

 
2 cups fresh cilantro
3 cloves garlic
1 Lemon or Lime
½ tsp of cumin (toast it up for more flavor)
1 serrano pepper
Sea Salt and Freshly Cracked Black Pepper
 


 

Instructions

 

Step 01

Add all of the ingredients into your food processor or blender (for a smoother texture) and pulse until well combined.
 

Variations

 

Texture Tip

You can sprinkle a little water or olive oil to make it smooth or you can leave it coarse depending on what you are serving it with.
 

Traditional to Gujarat, India

Add a handful of mint (It’s a big allergy so check with your guests first)
 

Turn up the heat

1 Thai chili, blended into sauce
 

Add a twist

1 Granny Smith apple, cored, sliced, and blended into sauce
 

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