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.
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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|
- 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
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.