Cilantro-Mint Chutney

April 29, 2015
Indian Spiced Potato Pastries (Aloo Samose)
Indian Spiced Potato Pastries (Aloo Samose)
Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry. It calls for a technique called moyan dena, which involves vigorously rubbing fat into flour between your fingers--a process that develops the flour's glutens, coats every particle with fat, and produces a sturdy shell that won't rupture during frying. It yields a golden, flaky snack that is as gratifying to eat as it is to make. —Margo TrueTodd Coleman

Earthy, bright and tangy, serve this herbed chutney with classic Aloo Samose (potato and pea samosas) or whatever your favorite Indian curry.

Cilantro-Mint Chutney
Earthy, bright and tangy, serve this herbed chutney with classic samosas or whatever your favorite Indian curry.
Yield: makes about 2 1/2 cups
Time: 10 minutes

Ingredients

  • 3 1⁄2 cups tightly packed cilantro leaves, finely chopped
  • 1 cup tightly packed mint leaves, finely chopped
  • 3 tbsp. fresh lemon juice
  • 1 small hot green Indian chile, stemmed
  • 3⁄4 cup plain yogurt
  • Kosher salt, to taste

Instructions

  1. Place cilantro, mint, juice, chile, and 3 tbsp. water in a blender, and puree until smooth. Transfer to a serving bowl, and stir in yogurt; season with salt, and refrigerate until ready to serve.

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