Mint and Coriander Chutney

This refreshing mint and fresh cilantro chutney is a great use of your garden, and of those huge bunches of cilantro you buy at Wegmans. I love this with everything. It’s one of those condiments you gobble it up in Indian restaurants.

Yield: Serves 4

  • 1 ½ cups lightly packed mint leaves, any kind
  • 1 ½ cups fresh cilantro, lightly packed
  • ½ to 1 green jalapeno pepper, depending on how hot you like things
  • Juice ½ lemon or lime
  • ½ teaspoon salt
  • 1 ½ teaspoons sugar or your favorite sweetener
  • 3 tablespoons plain yoghurt, Greek-style or regular
  1. Wash the mint and cilantro. Discard any tough stalks, but keep the soft ones for flavor.
  2. Blend all ingredients except yoghurt together in a food processor.
  3. Mix in yoghurt.
  4. Taste and add more salt in necessary.
  5. Refrigerate. It is best fresh, but keeps for 4 or 5 days. If you do keep it, add a bit more yoghurt before serving to moisten it up.

Variations: Try different mints! I haven’t tried it yet with shiso (perilla) which is a mint. But I’ll bet it would be great.