This is the chutney they serve with samosas and pakoras, it is really flavorful with a hint of tanginess and is so versatile it can also be used on sandwiches, Indian potato dishes, basmati rice, fish, in egg dishes and much more.
Recipe: Approx. 1 1/2 Cup
- 3 Cups Cilantro
- 1 Cup Fresh Mint
- 1 – 2 Serrano Peppers
- 1 Tablespoons Fresh Ginger
- 1/4 Cup Expeller Pressed Grapeseed Oil
- 1/4 Cup Lemon Juice
- 1/4 Cup Filtered Water (if you like it thinner add a little more water)
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Sea Salt or to Taste
Pick the mint leaves off the stems and measure then put in food processor or blender.
Cut the stems off the serranos and remove seed (optional), peel ginger with a peeler then grate, pick the cilantro leaves off the stems and measure then put in food processor or blender.
Add all other ingredients and blend well.