Cilantro Mint Chutney
Cilantro Mint Chutney - spicy green chutney made with fresh cilantro & mint that is the heart of Indian street food, especially chaats!!
Yield: 8 oz mason jar full
Equipment
- Blender Preferably Vitamix
Materials
- 1 bunch cilantro (large bunch) properly cleaned, washed, just a little trimmed stems, 1 large bunch should yield 3 tightly packed cups
- ½ cup mint leaves properly cleaned, washed and separated leaves. Tightly packed 1/2 cup
- 3 cloves garlic small cloves
- 1 inch Ginger Root peeled
- 1 tsp salt
- 1 Large Serrano washed, less for less spicy (can be sub with 2 thai green chilis)
- 1 tbsp Oil Preferably peanut oil
- 1 tbsp Lemon Juice
- ½ tsp cumin seeds
- 8 Cashews unsalted raw cashews
- 4 tbsp Cold Water more or less based on desired consistency
Instructions
- Put all ingredients into a blender and blend it till smooth. You can leave it just a little chunky if you like that consistency! Enjoy it on sandwiches, chaat, paratha, kachori, samosa and lot more!!
- Please refer to notes below for tips!
Notes
You can make this in big batch and freeze it in those big ice cube trays. Once it freezes, take them out and store them in freezer in double zip bags for later use. Take few out of the freezer and enjoy the freshness of it as needed!
Adding cashew is options, if you choose to skip, use only 2 tbsp of water.
Make sure yo drain all the water out of cilantro and mint after washing. I like to spin them in salad spinner to get rid of as much water as possible. If you feel like you are not able to remove most of the water, add none or less water while making the chutney.
Adding oil helps keeping it green.