Spicy Mint-Cilantro Chutney
Tangy and spicy, with a touch of sweetness, this fresh, herbaceous chutney is incredibly adaptable, and will brighten up curries, stews, fritters, and grilled seafood and chicken. Adapted from “Islas: A Celebration of Tropical Cooking” by Von Diaz (Chronicle Books, 2024), this no-cook, blended chutney hails from Mauritius, but similar chutneys can be found across Indian Ocean nations. Drizzle it and other dynamic sauces on top of spicy Trinidadian doubles.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 3to 6 serrano chiles or jalapeños, halved, stemmed and seeded (if desired to mitigate spiciness), then chopped
- 2teaspoons granulated sugar
- Salt
- 1cup fresh mint leaves, chopped
- ½cup fresh cilantro leaves, chopped
- ½cup fresh lime juice (from 3 to 4 limes)
Instructions
Step 1
In a mini food processor or blender, combine the chiles, sugar and 1/2 teaspoon salt; pulse several times to finely chop.Step 2
Add the mint, cilantro and lime juice; process to a paste. For a looser chutney, add water 1 tablespoon at a time until you reach your desired consistency.Step 3
Season to taste with additional salt. This sauce is best served fresh, though you can store any remaining sauce in the refrigerator for up to 2 days.