Cooking With Chef Babs
Mint Cilantro Chutney
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servings-
total timeIngredients
Juice from 1/2 lime
1/2 Roma tomato
1 teaspoon of salt
5 fresh birds eye chilis (or 2 to 3 serrano/jalapeno)
Large handful of fresh cilantro
15 fresh mint leaves
Coconut Greek yogurt to achieve creamy consistency.
Directions
- Begin by cutting the stems off of the chili peppers and optionally removing the seeds if desired.
- Add the lime juice, roma tomato, salt, cilantro, chili peppers, and mint leaves to a blender. Blend until a green liquid forms.
- Add the coconut greek yogurt in small spoonfuls, blending each time until a well incorporated and smooth mixture forms.
- Pour the contents into a bowl and serve with naan, chicken kathi rolls, kebabs, or anything else you desire!
Notes
The chutney has a little bit of a kick to it, but the yogurt, tomatoes, lime juice, and mint helps cool it down quite a lot. Don't be afraid!
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