Mint Chutney Recipe

• 2 cups packed roughly chopped fresh cilantro leaves and tender stems
• 1 cup packed roughly chopped fresh mint leaves
• 1/2 cup chopped red onion (about 1 small)
• 1 tablespoon unsweetened grated coconut
• 1 tablespoon juice from 1 lemon
• 1 to 2 small hot green chilies (such as Thai bird chilies), stemmed
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon freshly grated ginger
• 1/4 cup water, plus more as needed
• Kosher salt, to taste

1. Place cilantro, mint, onion, coconut, lemon juice, chilies, garlic, and ginger in the workbowl of a food processor. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as needed. Add additional water as needed, 1 tablespoon at a time, to form a thick, but pourable sauce. Use immediately or transfer to an airtight container and store in refrigerator for up to a week.

fresh cilantro, mint leaves, red onion, coconut, lemon, green chilies, garlic, freshly grated ginger, water, kosher salt

Taken from www.seriouseats.com/recipes/2012/10/mint-chutney-recipe.html (may not work)