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    MINT CORIANDER CHUTNEY
    from "One Spice, Two Spice" by Floyd Cardoz and Jane Daniels Lear

    Every street food stand in India serves a version of this smooth, brilliantly green chutney with its food; each one is distinct and very good. Indian markets in North America sell it in jars, but it lacks the sparkle and depth of one that is freshly made. This rendition is especially good with lamb and potatoes.

    Makes 3 cups
    INGREDIENTS (CLICK TO BUY)

    1 cup chopped onion
    1 cup plain whole-milk yogurt
    2 1/2 cups packed mint leaves (about 5 1/2 ounces)
    2 1/2 cups packed cilantro leaves (about 5 1/2 ounces), roughly chopped
    2 tablespoons thinly sliced peeled ginger
    1/2 cup green bell pepper, roughly chopped
    1 tablespoon sugar
    Kosher salt
    1/4 cup lime juice

    Print recipe
    PREPARATION

    Put the onion, yogurt, mint, cilantro, ginger, and bell pepper in a blender and puree until smooth.
    Transfer the chutney to a bowl and whisk in the sugar, salt to taste, and lime juice. The chutney keeps, its surface covered with plastic wrap, in the refrigerator for 2 days, or in an airtight container in the freezer for 4 to 6 weeks.


    Product nutrition and information
     Quantity Ingredients Est.Price
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Fage TOTAL Plain Whole Milk Greek Yogurt - $1.69/ea
     7oz  
     
      Mint - $1.99/ea
     Farm Fresh
     
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
     
      Ginger Root - $3.99/ea
     6oz
     
      Limes - $0.99/ea
     Farm Fresh
     
      Green Bell Pepper - $2.49/lb
     Farm Fresh, Lg
     
    You May Already Have
      Domino Granulated White Sugar - $4.19/ea
     4lb bag
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
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