Indian Green Chutney by Ric Orlando

Cilantro-Mint  or "Green" Chutney 
By Ric Orlando

Indian chutneys and condiments are a crucial aspect of what makes their food so much fun to eat. Adding a spoon of this and a drizzle of that will have your palate if flying!
This green chutney is served on most condiment trays in Indian restaurants in America. Sadly, too often you are being served store bought "Green" chutney from a jar, laced with preservatives and food coloring. Too bad because you can make this in a blender in two minutes. If you have an herb garden, so much the better. With all of the mint and bolting cilantro you'll encounter this summer, this a must make recipe. 
See my note below for getting an extended life out of this! 

Green chutney will stay green for a day or so refrigerated. At that time I whisk the remaining chutney into yogurt and it lasts forever. See below.

"Green" or Cilantro-Mint Chutney

Ingredients
I bunch of mint, roughly chopped with the smaller stems (yield about a cup and a half)
1 small bunch of cilantro chopped end to end, stems included (yield about a cup)
1 clove garlic
1 small knob ginger, grated, about 2 tablespoons
1 fresh jalapeno pepper, stemmed and chopped ( seeds or no? your call-you may substitute a pinch of cayenne to taste)
1 tsp salt dissolved in 1 oz water
juice of two lemons
2 tbls mild vegetable oil 
Put everything in a blender and puree until smooth
That's it!
This stuff is great on crackers and flatbreads, awesome with lentil and beans dishes, braised lamb, and grilled meats and fish too. The yogurt chutney below is AMAZING on sandwiches!

TIP: It will only stay green for a day or so as the lemon juice eventually washes out the color f the herbs. I use it fresh the day I make it, then I whisk the remains into plain yogurt (or coconut yogurt). The yogurt chutney is AMAZING and lasts for uo to three weeks in the refrigerator. 




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Thanks
Ric Orlando