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Cilantro Mint Chutney
Indian Condiment served with.... well everything, it seems. Great with kabobs and samosas.
Course
Condiment
Cuisine
Indian
Keyword
Culinary 4
Ingredients
½
cup
yogurt
3
tablespoons
fresh lemon juice
1
cup
cilantro leaves
tender stems ok
1
cup
mint leaves
packed
1
medium jalapeno
sliced, seeded, ribs trimmed
1
finger
fresh ginger
peeled and grated fine
1
garlic clove
½
teaspoon
kosher salt
1
teaspoon
sugar
Instructions
Blend all ingredients in a blender or food processor until smooth.
Taste and adjust salt, sugar, and lemon.
Refrigerate for at least 1 hour before serving.
Chutney will keep 4 days in the fridge.