Mint Chutney Recipe
Condiments and Sauces
What do you need?
How to make?
2 cups packed roughly chopped fresh cilantro leaves and tender stems
1 cup packed roughly chopped fresh mint leaves
1/2 cup chopped red onion
1 tablespoon unsweetened grated coconut
1 tablespoon juice from 1 lemon
1 to 2 small hot green chilies , stemmed
2 medium cloves garlic, minced
1 teaspoon freshly grated ginger
1/4 cup water, plus more as needed
Kosher salt, to taste
Place cilantro, mint, onion, coconut, lemon juice, chilies, garlic, and ginger in the workbowl of a food processor. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as needed. Add additional water as needed, 1 tablespoon at a time, to form a thick, but pourable sauce. Use immediately or transfer to an airtight container and store in refrigerator for up to a week.