Cilantro-Mint Chutney

Makes: 1½ cups

Time: 15 minutes

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This recipe plays up the wonderful affinity of cilantro and mint. Made with either herb alone, the chutney will still be worthwhile, but with both it’s almost magical, as it would be with Thai or regular basil substituted for the mint.

Depending on your tolerance for heat, you may adjust the number of chiles in the recipe. But remember that raw garlic and ginger pack a punch too.

• 1½ cups firmly packed fresh cilantro leaves
• ½ cup firmly packed fresh mint leaves
• 1 or 2 Thai or other hot fresh green chiles, to taste, or red chile flakes to taste
• 1 2-inch piece fresh ginger, cut into chunks
• ½ large or 1 small-to-medium red onion, cut into chunks
• 2 cloves garlic
• ¼ cup fresh lime juice
• ½ teaspoon salt, or more to taste

1. Put the cilantro, mint, chiles, ginger, onion, and garlic in a food processor and pulse until finely ground.
2. Add the lime juice and salt and process until nearly smooth; you may need to add up to ¼ cup water to help the food processor get going. Taste and adjust the seasoning. Serve, or cover and refrigerate for up to a day. Bring to room temperature to serve.

Creamy Cilantro-Mint Chutney Yogurt cools the whole thing down a bit and makes it closer to a Raita (page 674): Add ½ cup or more good-quality yogurt, then taste, adjust the seasoning, and serve.

Long-Lasting Cilantro-Mint Chutney Increase the garlic to 5 cloves and use ½ cup white wine vinegar instead of the lime juice. Covered and refrigerated, this will last up to several weeks.