Make a flavorful dipping sauce by pureeing fresh cilantro, mint, and serrano chile with a bit of oil and lemon juice.
1 serrano chile, stemmed
2 cups cilantro leaves
12 large fresh mint leaves
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
How to Make It
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.
Note: Nutritional analysis is per tbsp.
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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.
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