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Mint Chutney
[Photographs: Joshua Bousel]
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
| Yield: | makes about 1 1/2 cups |
| Active time: | 10 minutes |
| Total time: | 10 minutes |
| Special equipment: | food processor |
| This recipe appears in: | Sauced: Mint Chutney |
Ingredients
- 2 cups packed roughly chopped fresh cilantro leaves and tender stems
- 1 cup packed roughly chopped fresh mint leaves
- 1/2 cup chopped red onion (about 1 small)
- 1 tablespoon unsweetened grated coconut
- 1 tablespoon juice from 1 lemon
- 1 to 2 small hot green chilies (such as Thai bird chilies), stemmed
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon freshly grated ginger
- 1/4 cup water, plus more as needed
- Kosher salt, to taste
Procedures
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1
Place cilantro, mint, onion, coconut, lemon juice, chilies, garlic, and ginger in the workbowl of a food processor. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as needed. Add additional water as needed, 1 tablespoon at a time, to form a thick, but pourable sauce. Use immediately or transfer to an airtight container and store in refrigerator for up to a week.
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