Mint Cilantro Chutney
Ingredients
- 2 Cups Roughly chopped cilantro
- ½ cup Mint Leaves
- 2 tbsp. Peanuts
- Fresh lime juice
- 3 Green chilis
- 1 tsp. salt
- 1 tbsp. sugar
- 3 cloves garlic
- 2 small piece of ginger
- 1 tsp. cumin seeds or cumin powder
- 1 cup water
- 4-5 cubes Ice
Instructions
- Rinse cilantro, green chilis and mint leaves very well, as they tend to have more dirt than the other produce.
- Blend everything together in a blender until it is smooth and pour-able. Make sure to add salt and sugar as per your taste.
- Pour the chutney in a mason jar and it can be stored if refrigerator for a month. You can make this chutney in a bulk and freeze them using ice tray and use it when needed. It complements many of the chats (street food) and sandwiches.
Notes
- Lime juice will prevent it from getting darker in color.
- To make it vegan, you can substitute peanut with cashews and yogurt with coconut milk.
- Make this chutney ahead of time in bulk and freeze it using ice trays. It is good for one month refrigerated and 6 month if frozen.