A bright, herbaceous, spicy Indian cold sauce, pounded or blended just enough to retain a thick, fresh, slightly coarse texture.
Ingredients
- 2 bunches a bunch of fresh cilantro
- 1 bunch a bunch of fresh mint
- 2 pieces fresh Indian green chilies or mild-hot green chilies
- 15 g fresh ginger
- 1 clove fresh garlic
- 2 tbsp fresh lime juice
- 1 tsp toasted ground cumin
- 3/4 tsp fine salt
- 1/2 tsp granulated sugar
- 3 tbsp cold water
Method
- Wash the cilantro and mint in a large bowl of cold water, then lift them out by hand so the sand stays at the bottom. Repeat if the water is not clear. Drain thoroughly and dry in a clean towel or salad spinner: the herbs should be fresh but not waterlogged, or the chutney will become watery.
- Prepare the herbs: keep the thin, tender cilantro stems, which are highly aromatic, but remove the large fibrous stems. For the mint, keep mostly the leaves and tender tips, since thick stems add bitterness.
- Trim the green chilies. For a moderately spicy chutney, split them and remove some of the seeds; for a bolder version, leave them in. Peel the ginger and garlic, then roughly chop them so they blend evenly.
- Put the chilies, ginger, garlic, salt, sugar, cumin, and lime juice in the blender. Blend this base for a few seconds until you have a moist, fragrant paste: it should cling slightly to the sides but contain no large pieces of garlic or ginger.
- Add the cilantro and mint by the handful, pressing them down lightly. Blend in short pulses rather than continuously, scraping down the sides between each series. Add cold water only to help the blades turn: the desired texture is thick, spoon-coating, and slightly rough, not liquid.
- Taste and adjust the balance: the chutney should be distinctly herbaceous, just salty enough, tangy at the finish, and spicy without masking the mint. If it seems flat, add a little lime; if it seems too aggressive, a small touch of sugar will round it out.
- Transfer to a bowl or small clean jar. Let it rest in the refrigerator for a few minutes before serving, allowing the salt to soften the herbs and the aromas to meld. Stir before serving: the surface should remain green, glossy, and thick.
Nutrition
Per serving
- Energy
- 9.6 kcal
- Protein
- 0.32 g
- Carbohydrate
- 1.85 g
- Fat
- 0.16 g
- Fibre
- 0.58 g
- Calcium
- 20.24 mg
- Iron
- 1.07 mg
- Magnesium
- 9.82 mg
