Lazeez Asian Cuisine Green Chutney

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Note to self: Green chutney…lol I have no idea why we call it that…I don’t know if it’s only in our household or if it’s something that known throughout all Pakistani households. But it’s all I’ve ever known it by. My siblings and I have called it that since we were kids and it just stuck.

It’s important to add that water in the beginning so the cilantro has something to blend into. You can also change it up and add some cumin, ginger or lemon juice…the most important thing is having good quality cilantro (or coriander leaves). And you can totally use the entire bunch! Even the stem!

The best part about this recipe is that you can make a huge batch and freeze it up to six months!


  • ¼ cup water
  • 2 bunches cilantro
  • ½ tbsp serrano peppers
  • 1 tsp minced garlic
  • 1 tsp salt


  1. In a large bowl place 2 bunches of cilantro and fill with water. rinse and drain 2-3 times to clean.
  2. In a blender add ¼ cup water, 2 bunches cilantro, ½ tbsp serrano peppers, 1 tsp minced garlic and blend until well combined.

Serving size: yields ~ 2 cups


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