Best Cilantro Mint Chutney Cooks Illustrated Recipes

Mint and Cilantro Chutney image

Provided by Food Network

Time 20m

Yield 1 3/4 cups

Number Of Ingredients 8

3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil

Steps:

Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

Cilantro-Mint Chutney image

Provided by Maneet Chauhan

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 cup tightly packed fresh cilantro leaves
1 cup tightly packed fresh mint leaves
1/4 cup mango pulp (from 1 small mango, or from a can)
1/4 cup fresh lime juice (from about 2 large limes), plus more to taste
5 serrano chiles, halved and seeded
Kosher salt

Steps:

In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

Cilantro-Mint Chutney (Cook's Illustrated) image

Provided by DrGaellon

Categories Chutneys

Time 5m

Yield 1 cup

Number Of Ingredients 8

2 cups packed fresh cilantro leaves
1 cup packed fresh mint leaves
1/4 cup minced onion
1/2 teaspoon ground cumin
1/4 teaspoon table salt
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
1/3 cup plain yogurt