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!
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purplezebra1 Posted: 05/08/10