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Cilantro Mint Chutney

Yield
cups
Prep time
10 mins
Special Diets
Vegan
Food Allergies
Dairy-free | Gluten-free | Wheat-free
Sauces & Seasonings
Sauces
Source

Adapted from www.thekitchn.com

Description

This pairs well with Indian dishes, but is also a nice topping for sandwiches and burgers, or as an accompaniment to steamed or roasted vegetables.

Ingredients

1 bncilantro (washed and dried well, stems mostly removed)
1 bnmint (washed and dried well, stems removed)
1 Serrano chili (de-seeded and roughly chopped)
  ginger (fresh, 3" piece, peeled)
1⁄3 ccashews
1⁄3 cgolden raisins
  salt (to taste)
1 lemon (juice of)
  water

Instructions

Combine herbs and chili in a food processor and pulse until finely chopped. Add the ginger, cashews, a pinch of salt, and half the lemon juice Pulse to create a thick paste. Add about 1/3 cup of water and pulse. Add more water if needed, a tablespoon at a time. Taste and add more lemon juice or salt if needed.

It will keep, refrigerated in a covered container, for a few days.