Mint Chutney
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- 1 lemon, juice from (1 tablespoon)
- Cilantro, packed fresh stems leaves and tender (2 cups)
- Coconut, unsweetened (1 tablespoon)
- Garlic (2 medium cloves)
- Ginger (1 teaspoon)
- Green chilies, small hot (1)
- Mint, packed fresh leaves (1 cup)
- Red onion (1/2 cup)
- Cooking & Baking
- Kosher salt (1)
- Drinks
- Water (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 10, 2012 (4 months ago).
59 people saved this recipe.
