Basil Cilantro Chutney

The Ingredients

10 basil leaves

bunch of cilantro

2 cloves of garlic

2 jalapeños

1 cup water

2 tsp crowberry chili salt

1/2 cup sugar

juice of 1/2 lemon

2 tbsp apple cider vinegar

1 tbsp crushed coriander

pinch of sumac

I was inspired by some crowberry chili salt that I got in Iceland while on my honeymoon. Thanks to my wonderful mother in law, I also had some fresh peppers and basil that I refused to let go to waste. So, I created this recipe as a little dressing/chutney!

First, I used a mortar and pestle to grind the coriander and crowberry chili salt together. Since the salt was flaky, I knew it would release some great favor along with the spice. Set aside. 

Mince the garlic and jalapeño. I used a mezzaluna to break down the cilantro and basil- my new favorite kitchen tool. It makes me feel fancy! 

Add the salt, coriander, garlic, jalapeños, basil, and cilantro into a bowl. Then, mix in the sugar, water, lemon juice, and vinegar. Top off with the sumac. Let the mixture mix together for a few hours. I used this is a dressing (with added olive oil) on a cucumber and tomato salad and also used this again for a kohlrabi slaw. So tasty! Tangy, sweet, and a little spicy! 

Purple crowberry chili salt

Chutney is ready to marinate

cucumber and tomato salad with basil cilantro chutney

kohlrabi slaw- my fav!