A fresh, vibrant Indian-style chutney made with cilantro, mint, serrano chile, lemon, and yogurt. Cool and creamy with a little heat, it’s especially good served alongside samosas or warm naan.
Yield: Approximately 1½ cups
Prep Time: 10 minutes
Source: GJB Recipes
Ingredients
- 2 cups lightly packed fresh cilantro leaves
- 1 cup lightly packed fresh mint leaves
- 1 small yellow onion, minced
- 1 garlic clove, minced
- ½ teaspoon ground cumin or tandoori spice
- 1 serrano chile, seeded and minced
- ½ teaspoon granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons freshly squeezed lemon juice
- ⅓ cup plain yogurt
Instructions
- In a food processor, combine the cilantro, mint, onion, garlic, cumin or tandoori spice, serrano chile, sugar, salt, lemon juice, and yogurt.
- Process until smooth, about 2–3 minutes, stopping to scrape down the sides of the bowl as necessary.
- Taste and adjust the seasoning, if desired. For additional heat, include some of the serrano chile seeds.
- Transfer the chutney to a bowl, cover, and refrigerate until ready to serve.
- Serve chilled or at cool room temperature with samosas, naan, or other Indian dishes.
Storage
Cover and refrigerate for up to 3 days.
Source: Unknown