If you’re looking to elevate your meals with a burst of fresh, vibrant flavor, this cilantro mint chutney is the perfect addition to your culinary repertoire. This fragrant, tangy condiment combines the zesty brightness of cilantro with the cooling freshness of mint, creating a harmonious balance that complements everything from grilled meats to naan or roasted vegetables. Whether you’re looking to spice up a weeknight dinner or serve something unique at your next gathering, this easy-to-make chutney is sure to become a staple in your kitchen, adding a refreshing kick to any dish.
Both cilantro and mint are readily available early in the spring, so it is easy to have all of the ingredients available from your garden at this time of the year. I debated whether to call this a a pesto or a chutney. It is very similar to a pesto. However due to its lack of olive oil I settled on calling it chutney. You can call it Ishmael.
Use this cilantro mint chutney on steak like you would a chimichurri sauce, or brush it on chicken skewers. My favorite way, though, is on peach kabobs on the grill. Yum! Recently I used it on pizza and love it this way too!
Ingredients
- 2 cups packed fresh cilantro, including stems
- 1 cup packed fresh mint leaves
- 1/4 cup water
- 2 Tbs fresh lemon juice
- 1 Tbs pine nuts (or unsalted peanuts)
- 2 Tsp granulated sugar
- 1 tsp cumin seeds
- 1 tsp salt
- 2 garlic cloves
- 1 serrano chile
Instructions
Put all ingredients in a blender or food processor and whirl until very smooth. Scrape down the container several times to ensure blending.
