Cilantro-Mint Chutney Recipe

As you may have heard, my friend Stephanie left The Glass House yesterday. What a crazy day… and the end of two LONG months of work for a few of us. The running jokes all centered around feelings of “being released from jail”, and having NO idea what we’ll do with this new-found “spare time”.

To me, it was an excuse to cook a big elaborate meal. Partially just because I COULD, partially to thank my husband for putting up with me the last two months. His intelligent nerdy wife had devolved into someone incapable of having a conversation about anything other than reality TV – he’s a saint for being so patient with me! See that photo up top? That was supper last night – three different kinds of Pakora. OMG, was it ever good.

I’ll be posting the recipes for each – eventually – but I wanted to get the recipe for the cilantro-mint chutney up, while I have a few minutes to blog.

Cilantro Mint Chutney is a popular condiment in Indian cooking, and pairs so perfectly with a plateful of Pakora. This was *AMAZING* – easily the best we’ve ever had. I tweaked what I could taste in such chutneys that we’ve had before, adjusting for personal tastes. I’m kind of embarrassed to admit that we went through an entire batch of it last night, between the two of us!


Cilantro – Mint Chutney

2 bunches cilantro
2 bunch fresh mint leaves (about half the volume of the cilantro)
1 chopped jalapeno
Juice of 1/2 large lime
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon sugar

Measure everything but the cilantro into a food processor, pulse into finely chopped – almost a paste. Add a handful of cilantro, pulse til combined. Add the rest of the cilantro, pulse until well chopped and combined. Cover and refrigerate until use.

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