creamy mint + cilantro chutney
Chutneys seem like they'd be easy to make, but getting them right may not be as simple as you might think. The balance of spices with fresh herbs needs to be just right, otherwise, a slight imbalance may throw the taste of the whole thing off.
After a few batches, I think we have a reliable chutney that pairs well with the spices of Middle Eastern and Indian cuisines.
Ingredients
1 bunch cilantro, coarsely chopped (leaves and stems ok)
1 cup mint leaves
2 Thai chili peppers, destemmed
2 tsp ginger slices
1 clove garlic
pinch of salt
1 tbsp coconut yogurt
3 tbsp tamarind juice (substitute with lemon juice ok)
Optional: 1 tbsp water
Directions
In a food processor, combine and blend all ingredients into a smooth paste, or until you reach the consistency you desire. If paste is too thick, add water 1 tsp at a time.
Store in an airtight container for up to 3 days.
