George's Weblog

This is a chutney made with cilantro and mint leaves. It has a bright green color. It's great with fried foods like pakoras and samosas. I made a big batch and put some portions in the freezer for later.

4 cups mint leaves (no stems)
4 cups cilantro leaves and small stems
10 thai chilies chopped.
1/2 cup lemon juice
 3 Tablespoons minced ginger
1 Tablespoon salt
1 Tablespoon cumin seeds
1 Tablespoon safflower oil
1 Tablespoon sugar
1/8 teaspoon asafetida

Place the cumin seeds in a fry pan or wok on medium high heat and dry roast them for a minute or so. As soon as they turn a darker color remove from heat. Use a mortar and pestle to grind the seeds into a powder. Add the other powdered ingredients to the mortar, salt, sugar and asafetida. Grind some more until thoroughly mixed and powdered.

In a food processor place the lemon juice, oil, ginger and chilies. Process on high until everything is liquified. Add the powdered spices/sugar and blend some more. Liquid will be very thin. Add cilantro and mint leaves a bunch at a time and process on high to reduce volume. Continue adding until all leaves are added. Process until chutney is smooth. A little water may be added if chutney is too thick.

You can freeze this chutney and simply defrost later when you need it. I put some into Ziploc bags and let them freeze. It will also keep in the fridge for several days.