Total Time 15 mins
AuthorAmisha Gurbani

This herb-flavored chutney is the perfect accompaniment to Indian-spiced kebabs, as well as vegetarian or meat dishes.

How to Make It

1

In a blender, whirl all ingredients together until very smooth, scraping down container a couple of times.

MAKE AHEAD: Up to 1  week, chilled airtight, or 2 months, frozen in ice cube trays. 

Ingredients

 2 cups packed cilantro (including stems)
 1 cup packed fresh mint leaves
 ¼ cup water
 2 tbsp lemon juice
 1 tbsp roasted unsalted peanuts
 2 tsp sugar
 1 tsp each cumin seeds and kosher salt
 2 garlic cloves
 1 serrano chile (remove seeds for less heat)

Directions

1

In a blender, whirl all ingredients together until very smooth, scraping down container a couple of times.

MAKE AHEAD: Up to 1  week, chilled airtight, or 2 months, frozen in ice cube trays. 

Cilantro Mint Chutney

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