This fresh green chutney is adapted from a recipe in British-Indian Chef Romy Gill’s cookbook, Zaika: Vegan Recipes from India. It is common in India to add raw mango for sweetness, but as its availability and quality is inconsistent in the UK, Gill likes to swap it out for green apple in this everyday condiment.
Featured in: A Sauce for Every Fritter
Mint-Cilantro Chutney
Fresh and spicy mint-cilantro chutney is an ideal accompaniment to crispy snacks like samosas, fritters, and fried chicken.
Yield: makes 1 1/2 cups
Time:
10 minutes
Ingredients
- 3 cups coarsely chopped fresh mint leaves
- 3 cups coarsely chopped cilantro leaves
- 1 small, coarsely chopped green apple
- 4 coarsely chopped medium scallions
- 2 fresh, stemmed Indian green chiles
- 1 tsp. kosher salt
- 1 tsp. sugar
- 1⁄4 cup fresh lime juice
- 2 tsp. canola oil
Instructions
- To a blender or food processor, add the mint, cilantro, apple, scallions, chiles, salt, sugar, lime juice, and oil. Blend until smooth, then transfer to a clean jar and refrigerate for up to 1 day before serving.
