Fresh Cilantro or Mint Chutney

Name: Fresh Cilantro or Mint Chutney
Yield: Makes About 1½ cups
Ingredients: 2 to 3 walnut-size pieces fresh ginger; 1 onion, diced (about ¾ cup); 2 cups tightly packed cilantro or mint leaves(3 to 4 bunches); 3 to 4 jalapeño peppers, diced; 1 tablespoon minced garlic; 1 teaspoon sugar; ¼ cup (or as needed) water; ½ cup fresh lemon juice; ½ teaspoon salt

Preparation info

Makes About
1½ cups

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

A spicy and refreshing chutney that works well with almost any curry. I especially love it with Curried Crab Cakes ( the Indian Fritto Misto al Mare, or grilled or baked fish in a tandoori marinade.

Ingredients

2 cups tightly packed cilantro or mint leaves(3 to 4 bunches)
1 onion,

Condiment
Spicy
Gluten-free
Vegan

Method

Procedure

Combine all the ingredients in a blender and process to a smooth purée. Add water, if necessary, to thin to desired consistency. Transfer to a serving bowl and refrigerate until serving time. This chutney keeps well for about 1 day, and then the color begins to fade. (It still tastes good, though!)