Recipe: Cilantro-Mint Chutney

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On Aug 21, 2018

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1 1/2 cups packed fresh cilantro leaves

1/2 cup packed fresh mint leaves

1 or 2 Thai or other hot green chiles, seeded if you like, to taste, or red chile flakes to taste

1 (1-inch) piece fresh ginger, peeled and sliced

1/2 red onion, quartered

2 cloves garlic, peeled

1/4 cup fresh lime juice

1/2 teaspoon salt, or more to taste

Put the cilantro, mint, chiles, ginger, onion and garlic in a food processor; pulse until finely ground. Add the lime juice and salt and process until nearly smooth; you may need to add up to 1/4 cup water to help form a sauce. Taste and adjust the seasoning and serve. Or refrigerate for up to a day, but serve at room temperature. Makes 1 1/2 cups.

Nutritional information

Per tablespoon: 7 calories (percent of calories from fat, 8), trace protein, 1 gram carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 37 milligrams sodium.
Excerpted from “How to Grill Everything.” Copyright © 2018 by Mark Bittman. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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