Mint-Cilantro Chutney by Monica Bhide

posted by Christine Gable on Wednesday, Jul 28, 2010
posted by Christine Gable
Prep Time: 5 minutes

Description

Reprinted with permission from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide, (Simon & Schuster, © April 2009). Check out more of Monica's work on her website and blog, A Life of Spice. This is delicious in Monica's Green Chutney Chicken recipe also.

Ingredients

  • 1 cup packed cilantro (leaves and stems)*
  • 1 cup packed mint (leaves only)
  • 1 green serrano chili (optional, and if you don't like too much heat, remove the seeds)
  • 1⁄4 small red onion, sliced
  • 1 tablespoon dried pomegranate seeds, fresh or dried (optional)**
  • 2 tablespoons fresh lemon juice
  • 1⁄2 teaspoon salt
  • 2 tablespoons water (use up to this amount, if needed)

Goes Well With

crisp green salad, baguette spread with fresh cucumber slices, drizzled on freshly grilled fish

Directions

Blend cilantro, mint, chili, onion and pomegranate seeds (if using), lemon juice and salt in a blender to a smooth paste. To aid in the blending process, add up to 2 tablespoons water, if needed. Taste and add more salt if needed.

Transfer to a covered container and chill for about 30 minutes.

Serve cool. This chutney will keep, refrigerated, for four days.

*If you are using fresh, young cilantro sprigs, the stems are tender and are fine to use in the chutney. If the sprigs are older, the stems tend to be tough and should be discarded.

**Available at an Indian grocery or online at www.indianfoodsco.com

Makes

Source

Modern Spice by Monica Bhide

Please note: some serving size selections may result in uncommon measurements.

Notes

Monica says: "This is the most popular chutney in India, hands down. It can be found in many Indian-American homes, in restaurants and now in jars on grocery store shelves. Its charm lies in how simple it is to prepare. My father always adds a little yogurt to his chutney to make it creamy, and then pairs it with lamb kebabs. My mother-in-law adds a hearty dose of roasted peanuts and serves it with savory snacks. My mother adds pomegranate seeds. You get the idea: To each his own.

This versatile chutney has so many uses: Thin it a little and use it as a salad dressing for a crisp green salad; use it in the consistency provided as a spread on a baguette topped with fresh cucumber slices; or simply drizzle it on grilled fish for a fresh flavor.

Green chutneys have a short shelf life. Make them in small batches and make them often — they only take a few minutes, but the rewards are well worth the effort."

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