Jessie makes this fairly regularly. I always have a few bites and give the rest to her, it's delicious but she likes it more then she likes me ;) which is saying something. This makes a good accompaniment to samosas as well as just eating it plain with Naan. Actually my very favorite application is to make a bagel with a little cream cheese and just put a very thin layer of the chutney on top of the cream cheese. The blend of the fresh herbs and the creamy cheese makes for a flavor explosion. I very briefly thought about going into the flavored cream cheese business based on this combination of flavors.
Another variation of this would be to use about a 1/4 a cup of yogurt to get some of that creaminess.
2 cups cilantro leaves
1 cup mint leaves
1 small yellow onion
1 garlic clove
1/2 teas. cumin
2 green chilies, seeded and minced
1/2 teas. sugar
1 teas. salt
2 Tb.lemon juice
In a blender or cuisinart blend the cilantro, mint, onion, garlic, cumin, chili, sugar, salt, lemon juice until smooth, 2 to 3 minutes.
Refrigerate until ready to serve. The chutney keeps for up to 2-3 days refrigerated in an air tight container.
2 comments:
For a twist : add 1/2 a raw mango if you can get hold of one at Indian stores. Amazing!
Source : I am Indian. Have always been.
That sounds AMAZING! I'll definitely give this a try!
Source: I am a chef, always have been.
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