Mint Chutney

Chutneys are a great way to use fresh herbs and fruits, stimulate digestion and add a punch of flavor to any dish. You can use a chutney as a garnish on tacos, as a sandwich or wrap spread or as the perfect flavor punch on your grilled meat or veggies.

Ingredients

• 2 cups packed roughly chopped fresh cilantro leaves and tender stems

• 1 cup packed roughly chopped fresh mint leaves

• 1/2 cup chopped red onion (about 1 small)

• 1 tablespoon unsweetened grated coconut

• 1 tablespoon juice from 1 lemon

• 1 to 2 small hot green chilies (such as Thai bird chilies), stemmed

• 2 medium cloves garlic, minced (about 2 teaspoons)

• 1 teaspoon freshly grated ginger

• 1/4 cup water, plus more as needed

• Kosher salt, to taste

  
  

Directions

1. Place cilantro, mint, onion, coconut, lemon juice, chilies, garlic, and ginger in the workbowl of a food processor. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as needed. Add additional water as needed, 1 tablespoon at a time, to form a thick, but pourable sauce. Use immediately or transfer to an airtight container and store in refrigerator for up to a week.

Recipe modified from Serious Eats