$100 Shopbop winner and Cilantro chutney for dinner (or any time!)

Thanks for entering the Shopbop contest lovelies!  We can only have one winner this time and that lucky person is…
…Collifornia!Congratulations darling and please give me your contact details at cncliving {@} gmail.com!
Don’t fret darlings because I have more fun giveaways coming your way!Now I want to let you in on a saucy little secret.  Actually it’s a chutney and a delicious one at that!

This may seem strange, but I actually really don’t like cilantro at all.  Yet I love, love this chutney!  One of my dearest friends made it for me as an accompaniment to her famous kebabs and I just couldn’t get enough of the bite, spice, and cool flavor.  This is just such a great marriage of flavors and is so versatile.  We had it in cheese sandwiches, as a sauce for those wonderful kebabs, and well just for snacking.

Thanks to my dear M for sharing her recipe!

Cilantro Chutney

• 4 large sprigs cilantro (or up to 8 smaller sprigs, this depends on leafiness and length of your sprigs, under 7″ would be small)
• 2 green mangoes, cubed
• 1 small onion, minced
• 2-4 small green chili peppers (depending on how spicy you like this!)
• 1 inch ginger piece, chopped
• a dash of lime (if the green mangos start to ripen)
• salt, 1/2 – 1 teaspoon, according to taste
• 1/4 cup of water to get your blender going

Preparation

1. Put all ingredients into a blender and blend away.

2. Adjust seasoning to taste with salt (this does require quite a bit though).  Flavors will intensify in a few hours so keep this in the refrigerator for a few hours if you have time.  Makes 1 – 1.5 cups of chutney.