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Recipe Facts
Ingredients
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2 cups packed roughly chopped fresh cilantro leaves and tender stems
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1 cup packed roughly chopped fresh mint leaves
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1/2 cup chopped red onion (about 1 small)
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1 tablespoon unsweetened grated coconut
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1 tablespoon juice from 1 lemon
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1 to 2 small hot green chilies (such as Thai bird chilies), stemmed
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2 medium cloves garlic, minced (about 2 teaspoons)
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1 teaspoon freshly grated ginger
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1/4 cup water, plus more as needed
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Kosher salt, to taste
Directions
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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.
Special equipment
food processor
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
39 | Calories |
2g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 39 |
% Daily Value* | |
Total Fat 2g | 3% |
Saturated Fat 2g | 9% |
Cholesterol 0mg | 0% |
Sodium 76mg | 3% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 1g | |
Vitamin C 3mg | 13% |
Calcium 13mg | 1% |
Iron 1mg | 3% |
Potassium 73mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |