Mint and Cilantro Chutney (sauce)

5 from 2 votes

I can't tell you the first time I had this simple sauce but I can tell you it was in an Indian restaurant. The name says chutney but to me this isn't a real chutney with the typical sweet and sour flavors of vinegar and sugar or at least the ones I've tried in Indian restaurants. I suppose each cook has their own interpretation kind of like a mole sauce from Mexico.

Now my recipe might not be 100% traditional but it is easy and delicious. Things can easily be added to this recipe to enhance it if you so choose but this has always turned out as fantastic dipping sauce for naan bread. Here is my recipe for mint and cilantro chutney, I hope you enjoy it!

Ingredients

8 people

Mint and Cilantro Chutney

1 1/4 cup mint
1 1/4 cup cilantro
1 garlic clove
1 large jalapeno or 2 serranos with seeds
1 1/2 cup olive oil
salt to taste

Nutritional information

Calories: 43kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 397mgPotassium: 64mgFiber: 2gSugar: 1gVitamin A: 586IUVitamin C: 5mgCalcium: 32mgIron: 1mg

Prep Time 15

Total Time 15

Servings 8 people

Equipment

food processor

Mint and cilantro chutney

Place the jalapeno or serranos and garlic in a food processor and puree for 10 seconds. Stop and scrape the sides of the bowl. Add the mint and cilantro to the processor and puree for 10 seconds. Then start adding the oil to the mixture in a steady flow while the processor is still running. Once all the oil has been added season with salt and set aside until you are ready to use.