Mint Chutney

Mint Chutney

mint chutney

2 cups mint, lightly packed

1 cup cilantro, lightly packed

½ cup white onion, rough chopped

1 to 2 serrano peppers, rough chopped

4 tablespoons plain yogurt

1 tablespoon fresh ginger, chopped

2 tablespoons lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon of cumin

pinch of sugar

1 to 2 tablespoons of water (optional)

  1. In a medium bowl, create an ice water bath and soak the mint and cilantro in it for 10 minutes. Remove from the ice water and pat dry.
  2. Place all ingredients (except for the water) into a blender or food processor. Puree until smooth.
  3. If the chutney is too thick, add water, a tablespoon at a time, to thin out to the desired consistency.
  4. Place in an airtight container and store in the fridge. Serve as a dipping sauce.

4 thoughts on “Mint Chutney

  1. Pingback: Vegetable Cutlets | a pleasant little kitchen

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