Cilantro-Mint Chutney
"This is great with curry dishes or spicy barbequed meat."
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 cup
- Serves:
- 3
ingredients
- 1⁄2 bunch fresh cilantro, stems removed
- 1 bunch mint leaf, stems removed
- 1⁄2 cup chopped onion
- 3 cloves minced garlic
- 1 jalapeno pepper, seeded
- 3 tablespoons water
- 2 tablespoons lime juice
- 1⁄4 tablespoon kosher salt
- 1⁄2 tablespoon plain yogurt
directions
- Put everything in blender or food processor and blend well.
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Reviews
-
I omitted the yogurt and this was really tasty with pakoras. -
Served this with pakoras, and it was ok. I too omitted the yogurt and had problems getting a smooth consistancy, but I would try again. -
Excellent chutney. Also had without yougurt as Carol suggested. Very very good.
RECIPE SUBMITTED BY
A.M. Collins
Buena Park, Ca.
I once worked at an Indian restaurent and loved it so much I set out to learn how to do it. I have been so far successful with the exception of mastering a lentil dish called "Dahl". I also love mexican food as well as spanish "tapas". Right now I am trying to perfect the Korean dish Kimchi. I run a 900 psychic line which I do from home so while I am on the phone, constantly, I can also cook. I have recently become a vegetarian but the rest of my family hasn't so my challenge is to cook to all of our tastes.
