Cilantro Mint Chutney

Photo: Thomas J. Story

 

At Vik's Chaat Corner, in Berkeley, California, this zingy chutney offsets the deep-fried richness of the samosas. Seed the chiles if you'd like it less hot, and add the yogurt for a more mellow flavor.

 

Yield:

Makes about 1 cup (serving size: 1 tbsp.)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 4.1
Caloriesfromfat 2 %
Protein 0.3 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 1 g
Fiber 0.5 g
Sodium 75 mg
Cholesterol 0.0 mg

Ingredients

1 1/2 cups packed cilantro leaves and tender stems
1/2 cup packed fresh mint leaves
2 green onions, chopped
3 serrano chiles, chopped
2 tablespoons lemon or lime juice
1/2 teaspoon salt
2 garlic cloves, finely chopped (optional)
1/2 cup yogurt (optional)

Preparation

Whirl all ingredients in a blender until very smooth. Drizzle in just enough water to loosen, about 1/4 cup. Season to taste with more chile, lemon, or salt if you like.

Make ahead: Up to 1 day, chilled.

Note:

Vik's Chaat Corner, Berkeley, California,

May 2014