The first time I made this chutney I couldn’t believe what a small amount resulted from such a big bunch of herbs. I put it in a little bowl on a large buffet with other chutneys and flatbread. Every person at the dinner said the green chutney was their absolute favorite dish on the table. Now I double or triple this recipe because I know it’s all going to be eaten. Try it, and you’ll know why! It’s delicious on bread, fish, or as a side with spicy curry dishes.
1 1/2 cups firmly packed chopped fresh cilantro
1/2 cup firmly packed mint leaves
1 jalapeño steamed and seeds removed
2” piece of fresh ginger pealed and minced
1/2 small red onion coarsely chopped
1/2 c. Lemon juice
1 Tablespoon sugar
Salt to taste
1/4c. Water (if needed to blend)
Combine all ingredients except the water into the food processor. Pulse until completely incorporated adding water if needed to blend. Best served immediately.