Mint and Cilantro Chutney

in season

 

Mintchutney

Mint and Cilantro Chutney

BY SCOTT WOODS (NOA NOA WOOD GRILL AND SUSHI BAR, WARSAW, IN)

Photo by D. Lucas Landis

 

This fresh chutney works well with a hearty fish like swordfish or cobia. You can also toss it with grilled shrimp or serve it over the Couscous and Mint salad. Look for the first local tomatoes at your farmers market in mid to late May.

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

 

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.

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