Total Time
5 Mins
Yield
Makes 1/2 cup

Make a flavorful dipping sauce by pureeing  fresh cilantro, mint, and serrano chile with a bit of oil and lemon juice.

 

How to Make It

Step 1

In a food processor, pulse chile, cilantro, and mint until reduced in volume by half. Add 2 tbsp. water, the oil, lemon juice, and salt. Whirl until smooth, adding 1 more tbsp. water if needed. Serve with Cauliflower Pakoras for dipping.

Step 2

Note: Nutritional analysis is per tbsp.

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Ratings & Reviews

ziabiue1's Review

ziabiue1
November 18, 2009
I made these to go with the cauliflower pakoras. It did compliment them nicely, however I think next time I will half the lemon juice as it is a bit more sour than any cilantro mint chutney I've ever had at Indian restaurants.