Green Chutney (haree chutney)

By anonsouthernbell

Green Chutney is made by nearly every family in northern India, where it is served with just about every meal. A mixture of mint, cilantro and green mango, this recipe is easy to alter - you can make it solely with cilantro, you can increase the amount of chiles to make it super-hot...or you can make the mint stand out by increasing its proportion in relation to the cilantro (do use some cilantro or the chutney will taste bitter). It's especially lovely with foods from the grill.

Ingredients

• 1 c chopped fresh cilantro
• 1 c chopped fresh mint leaves
• 1 green mango, peeled, fruit sliced away from the pit and roughly chopped
• 2-3 jalapenos (cored and seeded if you prefer a milder flavor) roughly chopped
• a 2in piece fresh ginger, peeled and cut into chunks
• 1/2 red onion, quartered
• juice of 1 lemon
• 1 tabl sugar
• 1 tea kosher salt

Details

Servings 2

Preparation

Step 1

Place all of the ingredients in a blender and add 1/4 c of water. Blend until smooth, scraping down the sides of the jar as needed. If the chutney doesn't blend easily, add a little more water to facilitate the process (this will make the chutney milder). Taste for seasoning, transfer to a covered plastic container and refrigerate for up to 5 days.