This Cilantro Mint Chutney is generally served with samosas and pakoras at Indian restaurants. It is a really flavorful sauce with a hint of tanginess. This versatile sauce can also be used on sandwiches, Indian potato dishes, basmati rice and much more.
Cilantro Mint Chutney [Vegan]
- 3 Cups Cilantro
- 1 Cup Fresh Mint
- 1 Serrano Peppers (optional)
- 1 Tablespoons Fresh Ginger Root – microplaned
- 1/4 Cup Expeller Pressed Grapeseed Oil
- 2 Tablespoons Lemon Juice – fresh squeezed
- 1/4 Cup Filtered Water (if you like it thinner add a little more water)
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Sea Salt or to Taste
- Pick the mint and cilantro leaves off the stems, measure and put into a food processor or blender.
- Cut the stems off the serranos and remove the seeds (optional). Peel the ginger with a peeler or a spoon then grate it with a micro planer and measure. Then add both the serranos and ginger into the food processor or blender.
- Measure and add grapeseed oil, lemon juice, water, cumin seeds and salt; then blend until pureed.