Fresh Mint and Cilantro Chutney
A good chutney isn't about complexity; it is about preservation of the raw, green flavor of the herbs. You are looking for a thick, vibrant paste that holds its own on the plate without thinning out into a watery sauce.
The importance of the stem
Do not pluck only the leaves. The tender stems of both cilantro and mint contain the most concentrated flavor and provide the bulk needed for the correct texture.
- high-speed blender or stone mortar and pestle
- spatula
- glass jar for storage
What goes in.
- 2 cupscilantro, rinsed and roughly chopped
- 1 cupfresh mint leaves
- 2serrano or green finger chilies
- 1 tbspfresh lime juice
- 1/2 inchginger, peeled and sliced
- 1/2 tspcumin seeds, toasted
- 1/2 tspsea salt
- 1-2 tbspcold water, as needed
Preventing the puree
Use short, sharp pulses rather than a continuous blend. This prevents the friction of the blades from heating the herbs, which would turn the bright green color into a dull, brownish olive.
The method.
Toast the cumin
Place the cumin seeds in a small dry skillet over medium heat for one minute until fragrant, then remove them immediately to cool.
Combine the aromatics
Place the cilantro, mint, ginger, chilies, and cooled cumin into the blender jar.
Add the acid and salt
Pour in the lime juice and add the salt. The acid helps stabilize the color of the herbs.
Pulse to consistency
Pulse in 2-second bursts. Add the cold water only one tablespoon at a time if the blades catch; you want a thick, scoopable consistency, not a liquid.
Other turns to take.
Yogurt Style
Stir in two tablespoons of plain, thick whole-milk yogurt after blending for a creamier, milder finish.
Nutty Texture
Add a tablespoon of roasted peanuts or raw cashews before blending to give the chutney body and a richer mouthfeel.
When it doesn't go to plan.
Pat the herbs dry after washing; excess water on the leaves leads to a watery chutney.
If you want less heat, remove the seeds from the green chilies before adding them to the blender.
Store in a glass jar with a tight lid; press a piece of plastic wrap directly against the surface of the chutney to keep it from oxidizing and darkening in the fridge.
The ones that keep coming up.
Why did my chutney turn dark?
Usually, this happens because the blender ran too long and heated the leaves, or the chutney sat out exposed to air for too long. Keep it cold and keep it covered.
Can I make this in advance?
It is best served within a few hours of making. It will remain safe to eat for two days, but the vibrant green color and fresh scent will fade.
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