Cilantro Mint Chutney with Chili & Lime

Cilantro Mint Chutney with Chili and LimeCilantro Mint Chutney –
This Tart-Sweet & Spicy Condiment Makes the Meal

London, 1969. Eating lunch at Le Cordon Bleu Restaurant on Marylebone Lane, across the street from their cooking school, I enjoyed Cilantro Mint Chutney for the very first time. It came on a condiment stand with my order of “curry” for lunch. I thought it was mine to enjoy. Though,Cilantro Mint Chutney with Chili & Lime I guess I was enjoying too much of it. For suddenly a waitress removed the chutney from my table, never to be seen again. Out of sight, though not out of mind. Its bright, spicy, tart-sweet taste had made the meal unforgettable.

That delicious chutney became the final bit of encouragement I needed to fill out the form to attend London’s Cordon Bleu School of Cookery. After a year working as a secretary in Northern California, I returned to London and the Cordon Bleu enrolling in their Certificate course. While there, I did learn to make the chutney. Although I’ve since lost the recipe, the unusual ingredient it contained—apricot jam—I’ve remembered over all these many years.

Reinventing Cilantro Mint Chutney
Cilantro Mint Chutney with Chili & LimeA month ago I prepared an Indian luncheon for an Ayurveda workshop. Having included Cilantro Mint Chutney (along with Tamarind Chutney, Rhubarb Chutney with Apples, Dates & Ginger, and Raita) on the menu, I needed a recipe.

After researching and working with a few different recipes, I was close to recreating the chutney I remembered. The breakthrough came after blending in a small amount of lightly sweetened apricot spread. Yes. I now had a recipe for a Cilantro Mint Chutney with a flavorful balance of tart, sweet, spicy and fabulous.

8 Ways to enjoy Cilantro Mint Chutney with Chili and Lime

  • Alongside any Indian meal or snackCilantro Mint Chutney with Chili and Lime
  • A condiment with roasted or grilled foods
  • A dip with vegetables and/or chips
  • A sauce with a quinoa or grain bowl
  • Mixed into plain yogurt for a summery Raita
  • Swirled into soup
  • Spread on sandwiches or wraps
  • Thinned with olive oil as a dressing for pasta salad

BTW, what’s chutney?
Boldly flavored, cooked or raw condiments known as chutneys, accompany Indian meals. For me, they transform even the simplest Indian meal into a feast. Ayurveda (which originated in India) recommends including all six tastes—sweet, sour, salty, bitter, pungent, and astringent—in every meal. Chutneys with their wide range of flavors and ingredients provide a most delicious way to do so.

Cilantro Mint Chutney with Chili and Lime

Cilantro Mint Chutney with Chili & Lime

An easy to make vegan condiment, dip sauce or spread.
Thank you both Madhur Jaffrey and London’s Le Cordon Bleu School of Cookery for inspiring this recipe.

  • For mild chutney, remove the seeds from the chilies.
  • For medium-hot chutney, remove the seeds from half the chili(es).
  • For hot chutney, include all the seeds.

Makes ¾ cup                                                              Printer-Friendly Recipe
Total Time 15 minutes

Ingredients

  • 1-2 Serrano Chilies (½ ounce), stemmed and seeded or not according Cilantro Mint Chutney with Chili and Limeto your desired level of heat
  • 2 packed cups fresh cilantro, both leaves and fine stems
  • ¾ cup packed fresh mint leaves
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low sugar apricot spread/jam
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 3 tablespoons water

Directions

  1. Cilantro Mint Chutney with Chili and LimeDrop the chili(es) through the feed tube of a running food processor until coarsely chopped.
  2. Add the cilantro and mint. Process until coarsely chopped.
  3. Add the remaining ingredients. Process until semi-smooth, with a loose, pesto-like consistency.
  4. Store Cilantro Mint Chutney tightly covered in the refrigerator for up to a week.

Printer-Friendly Recipe.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

2 thoughts on “Cilantro Mint Chutney with Chili & Lime

  1. I love reading your page. You are like Michener of the kitchen, educating while thoroughly entertaining. Our food should be like creative novels. On this page it is. 😀

Comments are closed.