CILANTRO-MINT CHUTNEY
This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh and bright sauce, but the mango pulp is especially key, giving the chutney a slightly creamy texture and a subtly sweet flavor. This chutney has a lot of uses in Indian cuisine - a building block for chaat, or a dipping sauce for pakora, for example - and it can also be used as a sandwich spread or marinade. It lasts up to two weeks, refrigerated, in an airtight container, but it will start to lose its vibrancy and flavor after a week - best to make it one batch at a time to enjoy that day. -Priya Krishna
Provided by Maneet Chauhan
Categories easy, condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
- This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
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Christopher Scoville
[email protected]I'm going to make this chutney for my next party.
Turyasingura Cogan
[email protected]I can't wait to try this chutney with different dishes.
Shahzaib Aman
[email protected]This chutney is a great way to use up leftover cilantro and mint.
MD SUMONDZ
[email protected]I love the combination of cilantro and mint in this chutney. It's so unique and delicious.
Sudeer Ahmed
[email protected]This is the best chutney recipe I've ever tried. It's so flavorful and refreshing.
Jesus Cardoza
[email protected]I've never made chutney before, but this recipe was easy to follow and the chutney turned out great.
Annie Wenz
[email protected]This chutney was easy to make and it tasted great. I will definitely be making it again.
Fatima irfan
[email protected]I'm not a big fan of cilantro, but I really liked this chutney. The mint and chilies balanced out the cilantro flavor perfectly.
MD. Jakir Hossen Raj
[email protected]This chutney is so versatile. I've used it as a dipping sauce, a marinade, and a topping for grilled chicken. It's always delicious.
Mason Berry
[email protected]I made this chutney for a party and it was a huge hit. Everyone loved it!
Noku Phyli
[email protected]I had some trouble finding fresh cilantro, so I used dried cilantro instead. The chutney still turned out well, but I think it would have been even better with fresh cilantro.
Ariana Yellow
[email protected]This chutney was a bit too spicy for my taste, but I still enjoyed it. I think I'll try it again with less chilies next time.
BK MEDIA
[email protected]I followed the recipe exactly and the chutney turned out great. It was the perfect addition to my chicken tikka masala.
Luna Marta
[email protected]I was skeptical about the combination of cilantro and mint, but I was pleasantly surprised. The chutney was very refreshing and flavorful.
Connie L Franks
[email protected]I've made this chutney several times now and it's always a hit. It's so easy to make and it goes with so many different dishes.
Heudo
[email protected]This chutney was a delightful burst of flavor! The combination of cilantro, mint, and green chilies was perfect.