Mint Chutney Recipe

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Photographs: Joshua Bousel

Recipe Facts

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Active: 10 mins
Total: 10 mins
Makes: 1 1/2 cups

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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

Directions

  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.

Special equipment

food processor

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