Cilantro or Mint Chutney

Preparation info

  • Difficulty


  • Yield: 1 cup , enough for

    4 to 6


Appears in


By James Peterson

Published 1991

  • About


fresh cilantro or mint leaves, tightly packed 1 cup 250 ml
sugar (optional) 1 tsp 5 ml
cold water, plain yogurt, or coconut milk ¾ cup 185 ml
onion, peeled, finely chopped 1 small 1 small
serrano chile, stemmed, seeded, finely chopped or 1 thai chiles, stemmed, seeded, finely chopped or jalapeños, stemmed, seeded, finely chopped 1 or 2 or 2 1 or 2 or 2
lemon juice 2 tbsp 30 ml


Within an hour of serving the sauce, purée the herbs in a blender with the sugar, if using, and water for 1 minute on high speed. Stir in the onion, chiles, and lemon juice.