This mint and cilantro chutney recipe makes an excellent condiment for lamb dishes, rice dishes, and anything fresh from the grill. This recipe makes approximately 1 cup.
Mint and Cilantro Chutney Recipe
- Advertisement -
INGREDIENTS
1 large bunch cilantro leaves and tender stems
1 cup mint leaves
1/4 cup unsalted toasted peanuts, or almonds
1-inch ginger, chopped
1 green Thai bird chili or small serano, roughly chopped
1 small garlic clove
1 teaspoon sugar
1 lemon, juiced
Kosher salt to taste
¼ cup ice
2 tablespoons water (if needed)
- Advertisement -
INSTRUCTIONS
Add all ingredients to a blender with ice and grind to a smooth paste. Adjust consistency with water as needed. Season with salt.
- Advertisement -
Recipe by Keith Recker / Photography by Adam Milliron / Styling by Ana Kelly
Subscribe to TABLE Magazine’s print edition.
