Cilantro and Mint Chutney
- 2 oz fresh cilantro stems and leaves
- 2 1/2 tbsp lemon juice, or to taste
- 1-2 green chiles, seeded if you prefer
- Small handful of mint leaves
- 1 1/2 tbsp pistachio nuts (roasted is fine)
- Salt, to taste
- 4 tbsp water
- We Punjabis eat this chutney wit most of our snacks and appetizers and even spread it in sandwiches.
- It is absolutely delicious and really simple to make.
- It is fresh and herby and great with grilled foods too.
- It is best eaten soon after it has been made as the color will fade, but it can be kept in the fridge for a few days.
- Blend all the ingredients together with 2 tablespoons of water to make a smooth puree.
- Taste and adjust the salt and lemon juice to taste.
cilantro, lemon juice, green chiles, handful of mint leaves, pistachio nuts, salt, water
Taken from www.cookstr.com/recipes/cilantro-and-mint-chutney (may not work)