The bright, herbal flavors of this chutney are the perfect counterpoint to grilled meats of any kind. Chef Chintan Pandya of New York City's popular Dhamaka and Semma restaurants, among others, serves this chutney alongside lamb and chicken kebabs. It can also be used as a topping for burgers or sandwiches, or as a dip for vegetables.

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Recipe Summary

active:
15 mins
total:
15 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place  mint, onion, 1/4 cup water, chiles, ginger, and half of the cilantro in a blender. Process, stopping occasionally to scrape down sides and adding additional water 1 tablespoonful at a time (up to 1/3 cup) as needed to loosen mixture, until almost smooth, about 1 minute. Add remaining cilantro; process until smooth, about 1 minute. Transfer chutney to a medium bowl. Stir in lemon juice, salt, and sugar. Chutney may be stored in an airtight container in refrigerator up to 2 days.

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