Mint-Coriander Chutney

Name: Mint-Coriander Chutney
Yield: Makes about ⅔ Cup
Cuisine: Asia
Ingredients: 1 teaspoon sugar; ½ teaspoon salt; 2 cups packed mint leaves; 2 teaspoons minced green cayenne chile, or to taste; 3 tablespoons sliced shallots; 2 tablespoons coriander leaves; ¼ cup fresh lime juice

Preparation info

Makes about
⅔ Cup

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

The chutney has a little hit of chile heat. Feel free to cut back on the chiles, or to substitute a milder chile, say a jalapeño.

Ingredients

2 cups packed mint leaves
¼ cup fresh lime juice
2 tablespoons</

Asia
Condiment
Vegan
Gluten-free

Method

Place all the ingredients in the food processor and process for about 15 seconds, until almost pureed. For the brightest flavor, serve immediately.