Cilantro Mint Chutney
A good chutney is less about precise measurements and more about finding the balance between the bite of the herbs and the zing of the aromatics. Keep the liquid to a minimum to ensure the chutney coats the back of a spoon rather than running off the plate.
Freshness is the only requirement
Ensure your herbs are washed and thoroughly dried, otherwise, the chutney will turn into a watery sauce rather than a thick paste.
- Blender or food processor
- Rubber spatula
- Measuring spoons
What goes in.
- 2 cupsfresh cilantro leaves and tender stems
- 1 cupfresh mint leaves
- 2serrano or Thai green chilies
- 1 inchfresh ginger, peeled and sliced
- 1 tbsplemon juice
- 1/2 tspcumin seeds
- 1/4 tspsalt
Avoid the puree
Use short, sharp pulses to break down the ingredients. If you run the blender continuously, the friction will heat the herbs and dull their bright green color.
The method.
Prep the aromatics
Remove the tough, woody ends of the cilantro stems but keep the tender ones. Rough chop the ginger so the blender blades can catch it easily.
Load the blender
Add the cilantro, mint, green chilies, ginger, cumin, and salt into the blender jar.
Blend in stages
Pulse three or four times. Scrape down the sides with your spatula. Add the lemon juice and pulse again until a coarse, thick paste forms.
Adjust
Taste a small amount. If it lacks brightness, add a splash more lemon juice; if it's too thick, add a single teaspoon of cold water.
Other turns to take.
Yogurt Chutney
Fold in two tablespoons of plain, thick whole-milk yogurt after blending for a creamy, milder finish.
Sweet and Tangy
Add a teaspoon of jaggery or brown sugar to mellow the heat of the chilies.
When it doesn't go to plan.
Discard the thick, fibrous stems of the cilantro, but keep the thin stems as they hold much of the flavor.
If your green chilies are particularly hot, remove the seeds before adding them to the blender.
Store in a glass jar in the refrigerator; it will maintain its color for up to two days, but the flavor is brightest immediately after making.
The ones that keep coming up.
Why did my chutney turn brown?
Over-blending generates heat, which oxidizes the herbs. Always pulse in short bursts and keep the mixture cold.
Can I use dried herbs?
No. The flavor profile of this chutney depends entirely on the oils found in fresh leaves.
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