Chutney Paneer with California Pistachios

By Chef Grant Crilly

 

Ingredients

American Pistachio Cilantro Chutney

1 bunch (100g) Cilantro; divided

½ cup (60g) American Pistachios 

1 Small green chili (9g)

3 tablespoons (3g) Jaggaryor brown sugar 

2 tablespoons (20g) Lemon juice 

1 teaspoon (4.5g) Salt

 

1 inch piece (20g) Fresh ginger  

2 to 3 (10g) Fresh garlic cloves 

1 small (3g) Green Chili 

Salt to taste

1 large (125g) Shallot  

3 tablespoon (30g) Oil 

1/3 pound (175g) Paneer, cubed  

(75g)  American Pistachio Cilantro Chutney

½ cup (75g) American pistachios.

Water (as needed) to adjust the texture

 

Instructions

For the Chutney

Wash cilantro in ice cold water.

Slice from stem side towards leaves finely, reserving top ¼ of the bunch for garnish. 

Blend cilantro, pistachios, chili, sugar, lemon juice and salt to a coarse paste in the food processor.

Cover tightly and refrigerate immediately to preserve bright green color. 

 

For the 

Blitz ginger, garlic, chili, and salt in a food processor until coarse paste; reserve.

Slice shallot; cook in oil until golden brown. 

Add cubes panner and sear to light golden. 

Add reserved chili paste. 

Add American Pistachio cilantro chutney.

Add reserved cilantro

Add water and stir to smooth out the sauce.

Garnish with additional cilantro and more American Pistachios.

 

More Recipes From This Chef

I love to add spinach to my pesto, it gives it a sweet freshness and makes the color POP even more! A jar of freshly made pesto makes a great hostess gift. I love to serve this on a block of cream cheese with some nice sundried tomatoes on top or on some homemade pasta!
This is hands down my new favorite way to prepare shrimp! The crust is simple and doesn’t overwhelm the sweet shrimp like a heavy batter sometimes does. You don’t need to buy the biggest shrimp, and frozen shrimp works great too. I love to serve this shrimp alongside rice with a