Mint and Cilantro Chutney
Ingredients
- 1 cup packed roughly chopped fresh cilantro
- ½ cup packed roughly chopped fresh mint
- ¼ cup chopped red onion
- ¼ cup diced tomato (no skins)
- 1 tablespoon coconut milk
- ½ tablespoon lemon juice
- 1 small hot chili
- 1 medium clove garlic, minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon sugar
- ¼ teaspoon curry powder
- ⅛ cup water
- Kosher salt, to taste
Instructions
- Place all ingredients except the salt into a food processor. Pulse until all ingredients are finely chopped. Add additional water as needed (1 tablespoon at a time, to form a thick but pourable sauce). Salt to taste. Use the sauce immediately or transfer to an airtight container and store in refrigerator for up to a week.
