Mint Chutney

Ingredients

• Cilantro

  Latin - Melissa's

  2 cup or 32g

• Green peppers

  Hot chili, raw

  2 pepper or 90g

• Mint

  Freshdirect

  8 oz or 227g

• Ginger

  Spices, ground

  100g

• Garlic

  Raw

  3 clove or 9g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Lime juice

  Raw

  1 tbsp or 15g

• Water

  Plain, clean water

  ½ cup or 118g

Directions

1. Add all the ingredients to the blender. Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You might have to stop and stir the ingredients couple of times. Chutney is ready. Enjoy right away or freeze for later. Water: Use water sparingly, as you don't want the chutney to be watery. Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. Variations: Yogurt - In restaurants, mostly you always see the yogurt version of this chutney. It reduces the spiciness and adds a refreshing touch to the chutney. I would suggest to add ⅓ cup yogurt to this recipe. Grated Coconut or Roasted Peanuts- This adds a thick texture to the chutney. If you want to use the chutney to make sandwiches, coconut is a great addition. Add ⅓ cup of either to this recipe. Onion - In North India, it is common to add a little onion to the chutney. In this quantity, I would add ¼ cup of chopped onion. Storing: Store in refrigerator up to 4 days in an air tight container. You can also store in small containers or ice cube trays in the freezer. Defrost one at a time in the refrigerator and enjoy.