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Spicy Mint, Cilantro, and Chia Seed Chutney
The addition of chia seeds in this chutney thickens the juices and emulsifies the mixture into a spreadable, smooth sauce that doesn’t separate. If you prefer it milder, remove some of the chile seeds before blending. Use the chutney as a condiment for pakoras, samosas, and tandoori roasted meats.
Spicy Mint, Cilantro, and Chia Seed Chutney
The addition of chia seeds in this chutney thickens the juices and emulsifies the mixture into a spreadable, smooth sauce that doesn’t separate. If you prefer it milder, remove some of the chile seeds before blending. Use the chutney as a condiment for pakoras, samosas, and tandoori roasted meats.
Yield: makes 1 cup
Ingredients
- 1 1⁄2 cups packed fresh mint leaves
- 1⁄2 cup packed fresh cilantro leaves
- 2 Serrano chiles, stemmed
- 1 clove garlic, coarsely chopped
- 1 tsp. grated fresh ginger
- 1⁄2 tsp. ground cumin
- 1 tsp. finely grated lemon zest
- 1 tbsp. fresh lemon juice
- 2 tbsp. chia seeds
- Kosher salt, to taste
- Sugar, to taste
Instructions
- In a blender, combine the mint, cilantro, chiles, garlic, ginger, cumin, lemon zest and juice, and ½ cup cold water; blend until very smooth.
- Transfer the chutney to a small bowl. Whisk in the chia seeds, then refrigerate for 15 minutes to allow the seeds to thicken the sauce.
- Once thickened, season the chutney with kosher salt and pinch of granulated sugar to taste. Use immediately, or cover and refrigerate for up to 3 days.
