Green Chutney
HB-9868 · Hand-built original · American
A fresh herb chutney of cilantro, mint and jalapeño blended with yogurt, lime, cumin and smoked paprika.
AmericanAppetizerVegetarianGluten-freeEgg-free
Main ingredient: gin
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 bunches cilantro
- 1 bunch mint
- 2 jalapeños deseeded
- 2 garlic cloves
- 2 teaspoons ginger paste
- juice of 1 whole lime
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1/4 cup plain yoghurt
- pinch of sugar
- 1/4 teaspoon cayenne powder to taste
- water to thin out optional
Method
- Add the cilantro, mint, jalapeños, garlic, ginger paste, lime juice, smoked paprika, cumin, salt, black pepper, chili powder, yogurt, sugar and cayenne to a food processor and pulse until smooth and creamy.
- Taste the chutney and adjust the salt or the spiciness to your taste. If you want it thinner, blend in water a tablespoon at a time until it reaches the consistency you want.
- Spoon the chutney into an airtight container or jar and keep leftovers in the fridge for 5 to 7 days.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).