Ramadan Mubarak! May this blessed month be a means for healing, reflecting, and forgiveness.
Chutneys are must-have condiments in South Asian cuisine. They are the perfect pairing to piping hot samosay (deep fried pastried commonly stuffed with potatoes or meat), pakoray (vegetables dipped in a chickpea flour batter and deep fried. Yum!), and sizzling barbecued meats.
The recipe I’m sharing today is the quintessential mint and cilantro chutney. It comes together in minutes, and keeps well in the refrigerator and freezer. It’s great to make ahead can easily be added to yogurt to create a mint raita.
Mint and Cilantro Chutney/ Hari Chutney
- 1 bunch mint, leaves only (approximately 3 cups loosely packed)
- 1 bunch cilantro (approximately 2 cups loosely packed)
- 2 cloves garlic
- 1 lemon, juiced
- 3 thai green chilies
- 1 tablespoon cumin seeds
- 1 teaspoon salt
Combine all ingredients in a blender and blitz until a thick sauce is formed. Add water one tablespoon at a time until a smooth consistency is reached.
Chutney can be blitzed and frozen.
Chutney can be used to create raita. Simply add some to yogurt and whisk until smooth.
Additional green chilies can be added to become spicier.