I finally made Mint cilantro chutney! I first was introduced to this green sauce at an India fest last year. At first I was afraid it was too hot and spicy for me but I was bold and tried it anyway on the fried little somethings that I’ve forgotten the name of but are really good. Then I was at a party and Indian friends were putting this green chutney on their pepperoni pizza!
They all told me making mint cilantro chutney was easy and they were pretty much right.
I started with a handful of mint,
a green chili
that I took the seeds out of because I was scared that it was going to be too hot.
Into a food processor I put lemon juice,
and cumin seeds.
and blended it all up. Done. Easy.
That’s it. Refrigerate up to a week.
Mint & Cilantro Chutney
- 1 cup fresh cilantro
- 1/2 cup fresh mint
- 1 hot green chili pepper
- 2-3 tablespoons fresh lemon juice
- 2-3 tablespoon water or as needed to make the chutney of a pesto consistency
- 1/2 teaspoon cumin seeds
- salt to taste
lend/puree all ingredients above until smooth.
Serve as condiment, salad dressing, dip or spread.