Recipe Project #147: Cilantro-Mint Chutney

1/2 cup of mint leaves
1 1/2 cup of cilantro leaves
2 green chiles
1/2 medium onion
1/2 inch piece of ginger
6 garlic clothes
salt to taste

Throw it all in a food processor and process to a smooth paste, adding water as necessary to keep things going and smoothed out. That’s it: store in the fridge for up to a week, where the flavors will continue to bloom. When you’re ready to eat it, mix it with some plain yogurt in a bowl and serve it with freshly toasted papadum.

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