food Program

Mint-Cilantro Chutney

Adapted from Modern Spice by Monica Bhide and included in Kim's cilantro post on Ecocentric Blog.

This is a daily staple in homes across India, used to season everything from rice to meat and as a dip for chaat (snacks) such as pakoras. Think of it as Indian salsa. It’s hot, cool and utterly addictive.

1 cup packed cilantro (use stems only if the cilantro is young and fresh), washed and thoroughly dried
1 cup packed mint leaves, washed and thoroughly dried
1 green Serrano chile pepper, seeded and roughly chopped
12 small red onion, peeled and roughly chopped
2 tablespoons fresh lemon juice
12 teaspoon salt
Up to 2 tablespoons water

In a blender or the bowl of a food processor, blend all the ingredients except for the water until you have a smooth paste. Add the water, plus more if needed, as well as salt to taste.

Transfer to bowl and wrap with plastic until ready to use. Best served slightly cool, not cold.

Option: For more body, add 1 medium plum tomato to the mixture when blending.