Mint-Cilantro Chutney

Name: Mint-Cilantro Chutney
Cook time: PT0D0H10M
Total time: PT0D0H10M
Yield: makes 1 1/2 cups
Ingredients: 3 cups coarsely chopped fresh mint leaves; 3 cups coarsely chopped cilantro leaves; 1 small, coarsely chopped green apple; 4 coarsely chopped medium scallions; 2 fresh, stemmed Indian green chiles; 1 tsp. kosher salt; 1 tsp. sugar; 1 ⁄ 4 cup fresh lime juice; 2 tsp. canola oil

Green apple lends its tangy sweetness to this fresh and spicy green condiment from Chef Romy Gill MBE.

Serves
makes 1 1/2 cups
Time
10 minutes

JON WHITTLE

By Romy Gill

Published on October 15, 2020

This fresh green chutney is adapted from a recipe in British-Indian Chef Romy Gill’s cookbook, Zaika: Vegan Recipes from India. It is common in India to add raw mango for sweetness, but as its availability and quality is inconsistent in the UK, Gill likes to swap it out for green apple in this everyday condiment.

Featured in: A Sauce for Every Fritter

Equipment

Blender or Food Processor
Jar

Ingredients

3 cups coarsely chopped fresh mint leaves
3 cups coarsely chopped cilantro leaves
1 small, coarsely chopped green apple
4 coarsely chopped medium scallions
2 fresh, stemmed Indian green chiles
1 tsp. kosher salt
1 tsp. sugar
¹⁄₄ cup fresh lime juice
2 tsp. canola oil

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Instructions

Step 1

To a blender or food processor, add the mint, cilantro, apple, scallions, chiles, salt, sugar, lime juice, and oil. Blend until smooth, then transfer to a clean jar and refrigerate for up to 1 day before serving.

To a blender or food processor, add the mint, cilantro, apple, scallions, chiles, salt, sugar, lime juice, and oil. Blend until smooth, then transfer to a clean jar and refrigerate for up to 1 day before serving.