Cilantro Mint Chutney Cooks Illustrated Recipes

MINT AND CILANTRO CHUTNEY

Mint and Cilantro Chutney image

Provided by Food Network

Time 20m

Yield 1 3/4 cups

Number Of Ingredients 8

Ingredients

3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil

Steps:

Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

CILANTRO MINT CHUTNEY

Cilantro Mint Chutney image

A quick and easy Cilantro Mint Chutney recipe.

Provided by Kiran Desai

Categories Condiment/Spread Sauce Blender Citrus Herb Onion Lime Mint Hot Pepper Cilantro Gourmet

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

2 cups packed fresh cilantro sprigs
1 cup packed fresh mint leaves
1/2 cup chopped white onion
1/3 cup water
1 tablespoon fresh lime juice
1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste
1 teaspoon sugar
3/4 teaspoon salt, or to taste

Steps:

Purée all ingredients in a blender, leaving some texture.

CILANTRO-MINT CHUTNEY (COOK'S ILLUSTRATED)

Cilantro-Mint Chutney (Cook's Illustrated) image

Make and share this Cilantro-Mint Chutney (Cook's Illustrated) recipe from Food.com.

Provided by DrGaellon

Categories Chutneys

Time 5m

Yield 1 cup

Number Of Ingredients 8

Ingredients

2 cups packed fresh cilantro leaves
1 cup packed fresh mint leaves
1/4 cup minced onion
1/2 teaspoon ground cumin
1/4 teaspoon table salt
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
1/3 cup plain yogurt

Steps:

Process all ingredients in food processor until smooth, about 20 seconds. Scrape down sides of processor bowl after 10 seconds.

Nutrition Facts : Calories 123.9, Fat 3.3, SaturatedFat 1.8, Cholesterol 10.6, Sodium 644.8, Carbohydrate 20.8, Fiber 3.7, Sugar 12.4, Protein 5.1

CILANTRO-MINT CHUTNEY

Cilantro-Mint Chutney image

This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh and bright sauce, but the mango pulp is especially key, giving the chutney a slightly creamy texture and a subtly sweet flavor. This chutney has a lot of uses in Indian cuisine - a building block for chaat, or a dipping sauce for pakora, for example - and it can also be used as a sandwich spread or marinade. It lasts up to two weeks, refrigerated, in an airtight container, but it will start to lose its vibrancy and flavor after a week - best to make it one batch at a time to enjoy that day. -Priya Krishna

Provided by Maneet Chauhan

Categories easy, condiments, dips and spreads

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup tightly packed fresh cilantro leaves
1 cup tightly packed fresh mint leaves
1/4 cup mango pulp (from 1 small mango, or from a can)
1/4 cup fresh lime juice (from about 2 large limes), plus more to taste
5 serrano chiles, halved and seeded
Kosher salt

Steps:

In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

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