Cilantro Mint Chutney
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.
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