This is a cilantro sauce that pairs well with meats, veggies, sandwiches, and even salads as a dressing. A variation of this sauce is available at most South Asian restaurants. It was always a childhood favorite of mine and now I am sharing the easy recipe with you.
Goes well with EVERYTHING!
If you’ve been to an authentic Indian restaurant then chances are you’ve tried a variation of this Cilantro Sauce. Most commonly eaten with kebabs, lamb, pakora, or a variation of tandoor grilled foods.
It’s always been a favorite of mine. After starting a dairy free diet in 2013, I really began to miss this creamy variation to dip my lamb chop in! Which is how a vegan variation of Creamy Cilantro Chutney was born. I top it on chicken kebabs, condiment it with lamb chops, and use it as a chutney for idli sambar to list a few.
If you are okay with eating dairy, then it tastes best with sour cream!
Cilantro Sauce Recipe
A commonly found dip at Indian Restaurants which compliments any Indian or fusion dish.
- 1 cup cilantro, stems and leaves
- 1 cup sour cream (vegan mayo for dairy-free diets)
- 3 cloves fresh garlic
- 1 green chili pepper of choice (jalapeno, thai chili, serrano, etc)
Blend all of the ingredients together and serve chilled
If you want to make a raita then add a 1/2 cucumber to the mixture that has been well drained. Hence, removing all water from the cucumber.
Let me know how you like this cilantro sauce recipe! I love hearing from you.