Spicy Mint Chutney

Spicy Mint Chutney

from Sundara

Makes about 24 ounces

 

1 bunch mint, leaves only

2 bunches cilantro, leaves and stems

3/4 cup chopped onion

1/2 cup fresh squeezed lemon juice

2 fresh serrano chilies

2 tablespoons fresh ginger

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon toasted and ground cumin

1/4 teaspoon cayenne pepper

3/4 cup yogurt

 

Combine all ingredients in a food processor and blend until you get the desired consistency.

Tip: It works best to add the yogurt last, as the weight on top of the leaves makes for easier blending. These quantities fill a large processor bowl, so you may want to cut the recipe in half.


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