UPLOADED/REDIRECTED Mint and Cilantro Chutney

Photo by Adam Milliron. Styling by Ana Kelly.

Mint and Cilantro Chutney is an excellent condiment for lamb dishes, rice dishes, and anything fresh from the grill. Try it with Chef Palak Patel’s delicious Lamb Shank And Kidney Bean Stew. Makes approximately 1 cup 

Ingredients

1 large bunch cilantro leaves and tender stems

1 cup mint leaves

1/4 cup unsalted toasted peanuts, or almonds

1-inch ginger, chopped

1 green Thai bird chili or small serano, roughly chopped

1 small garlic clove 

1 teaspoon sugar

1 lemon, juiced

Kosher salt to taste 

¼ cup ice 

2 tablespoons water (if needed)

Instructions

1. Add all ingredients to a blender with ice and grind to a smooth paste. Adjust consistency with water as needed. 

2. Season with salt. 

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