Super easy to make and delicious, this chutney recipe was slightly adapted from Amisha Dodhia Gurbani’s Mumbai Modern (Countryman Press, 2021). Enjoy at room temperature with grilled, fried, roasted foods, or anything that needs a bright contrasting flavor boost. Makes about ⅔ cup.
Course: Side Dish
Cuisine: Indian
Keyword: chutney, cilantro, mint
Servings: 8
Ingredients
2 ½cups62g packed cilantro (including stems)
½cup13g packed fresh mint leaves
¼cup60g water
2tablespoons30g fresh lemon juice
2tablespoons18g unsalted, roasted peanuts
2teaspoons8g granulated sugar
1teaspoon6g cumin seeds
1teaspoon6g fine sea salt
2garlic cloves6g
1serrano chile or 2 small green chiles(remove seeds for less heat)
Instructions
Put all the ingredients in a blender jar. Whirl into a smoothish mixture, pausing several times to scrape the sides or push ingredients down. Add up to 1 tablespoon water if the mixture is too thick for your liking.
Transfer to a small bowl or jar. Use immediately, keep refrigerated for several days or freeze for up to 2 months.
Notes
The green color dulls a tad as the chutney sits. Add ⅛ teaspoon baking soda to the blender or stir it in afterwards to preserve more of the vibrancy. – AndreaNever miss a thing! Subscribe to the VWK newsletter!