| Yield | 0 |
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| Recipes | Chutney |
| Yield | 0 |
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| Recipes | Chutney |
This sauce is wonderful with grilled or roasted lamb.
1 1/2 cups fresh mint leaves, loosely packed
1 1/2 cups cilantro leaves, loosely packed
3 jalapeno chilies, seeded and chopped
3 Tbs. chopped onion
1 large garlic clove, peeled
1 tsp. freshly grated ginger root
3/4 tsp. kosher salt
1 tsp. sugar
2 tsp. lemon juice
3 - 5 Tbs. water
1. Combine all ingredients in a food processor fitted with a steel knife. Process until ingredients are smooth, adding enough water until you get a smooth, spoonable paste.
2. Taste for seasoning and adjust as desired. Chill thoroughly. Store in the refrigerator for up to a week. Stir sauce just before serving as it does separate.