Spring is so exciting for me. One of the first things to sprout up in my garden every year is mint: such a fresh and beautiful green and wonderfully fragrant.
It’s so lovely and green I just had to make something with it. So I got out one of my favorite recipes: cilantro mint chutney. I love having sauces, dips, relishes, and/or pickles in my fridge and on the table. The roots of this chutney are Indian, but I don’t confine its use to Indian food. I roasted a chicken the other night and this chutney was just the thing to use with it.
Because this is such a simple recipe to make it often travels with me. When MM and I were visiting a friend in Colorado recently we offered to cook a dinner for our hosts as a thank you for their generous hospitality. Roast chicken, sausages, and an assortment of spring vegetables and this chutney were simple to make. The ingredients were readily available, and the resulting flavor combinations were intriguing. It was just the thing to spark conversation at the dinner party.
Cilantro Mint Chutney
Makes 1 cup
- 1 ¼ cup cilantro (coriander) leaves (some short stems are okay)
- ¾ cup mint leaves
- 2-3 green chilies, stemmed and seeded
- 3 tablespoons finely chopped onion
- ¾ teaspoon salt
- 1 ½ teaspoons sugar
- 2 teaspoons lemon juice
- 3 tablespoons water
Place all of the ingredients into a food processor or blender. Blend until pureed. You may need a bit more water if using a blender. Correct seasoning.
Variations: Add ¼- 1/3 cup yogurt and a walnut sized piece of ginger.
I do eat leftover chutney, but it’s best served the day it’s made.