I made a change to this recipe by combining it with another mint chutney recipe and using the ingredients I had on hand. I used 2 cups cilantro and 1 cup mint. I also used 1 jalapeno with half the seeds and ribs in place instead of the serrano chiles. I didn't have onions, so I used shallots instead. The recipe as is was a little chunky, so I added 1/3 cup plain non-fat yogurt, and it developed the perfect consistency. It goes great with just about anything, including steak (flank and ribeye), chicken, baguettes and of course, curries. The entire batch of chutney was eaten up for Mother's Day. I'm going to have to start doubling and tripling this chutney!
This recipe goes with Tandoori Shrimp in Green Marinade
Yield: Makes about 1 cup
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Amount per serving
- Calories: 17
- Calories from fat: 11%
- Protein: 1g
- Fat: 0.2g
- Saturated fat: 0.0g
- Carbohydrate: 3.5g
- Fiber: 1.9g
- Sodium: 81mg
- Cholesterol: 0.0mg
- 2 tablespoons thinly sliced fresh serrano chiles
- 1 onion (6 oz.), peeled and cut into 1-inch chunks
- 1 or 2 cloves garlic, peeled
- 1 1/2 cups firmly packed fresh mint leaves
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1 teaspoon ground toasted cumin
- About 1/2 teaspoon salt
- 1. In a blender, whirl chiles, onion, and garlic into a smooth paste, adding 2 to 3 tablespoons water as needed to ease blending.
- 2. Add mint, cilantro, lime juice, cumin, and 1/2 teaspoon salt; whirl until smooth, adding 1 to 2 tablespoons water as needed to facilitate blending. Scrape into a bowl and add more salt to taste.
- Ground toasted cumin: In a 6- to 8-inch frying pan over medium heat, stir 2 tablespoons cumin seeds often until lightly toasted, 2 to 4 minutes. Whirl in a blender until finely ground. Makes about 2 tablespoons.
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