Cilantro Mint Chutney

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.

Cilantro Mint Chutney - Recipe at cali-zona.com

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

CMC

 Recipe - About 1 Cup

  • 4 Cups Cilantro
  • 1 Cup Fresh Mint
  • 2 – 4 Serrano Peppers
  • 2 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)
  • 2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Sea Salt or to Taste

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