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Cilantro-Mint Chutney

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Makes 1 1/2 cups 1x

Time 15 minutes

Units Scale

Ingredients

  • 1 1/2 cups firmly packed fresh cilantro leaves
  • 1/2 cup firmly packed fresh mint leaves
  • 1 or 2 Thai or other hot fresh green chiles, to taste, or red chile flakes to taste
  • 1 2-inch piece fresh ginger, cut into chunks
  • 1/2 large or 1 small-to-medium red onion, cut into chunks
  • 2 cloves garlic
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt, or more to taste

Instructions

  1. Put the cilantro, mint, chiles, ginger, onion, and garlic in a food processor and pulse until finely ground.
  2. Add the lime juice and salt and process until nearly smooth; you may need to add up to 1/4 cup water to help the food processor get going. Taste and adjust the seasoning. Serve, or cover and refrigerate for up to a day. Bring to room temperature to serve.

Recipe variations

Creamy Cilantro-Mint Chutney
Yogurt cools the whole thing down a bit and makes it closer to a Raita: Add 1/2 cup or more good-quality yogurt, then taste, adjust the seasoning, and serve.

Long-Lasting Cilantro-Mint Chutney
Increase the garlic to 5 cloves and use 1/2 cup white wine vinegar instead of the lime juice. Covered and refrigerated, this will last up to several weeks.