A fresh and zesty, verdant green chutney with fragrant mint, cilantro/coriander and kaffir lime leaves. It not only can be eaten as a chutney, but can be slathered onto vegetables + meats + seafood as a marinade too. I added a handful of walnuts and roasted chickpeas (dalia in Hindi), for a nutty texture. Garlic, jaggery, lime juice, spices and extra virgin olive oil, give it that extra kick and usage as a marinade. I’ve taken the liberty of adding a dried Guajillo chile, which is a medium-hot Mexican chili from the capsicum family. It’s a double-duty recipe, very flavorful with the addition of kaffir lime leaves and fresh mint(should be very fragrant). It’s easy to make, just toss the ingredients in your handy little food processor and the chutney is ready in a jiffy.
2 cups fresh mint
2 cups fresh cilantro/coriander, leaves and stems
A handful, say 6-8 kaffir lime leaves
1 tsp. jaggery
2 tsp. fresh lime juice
1 green chilli or jalapeño
3 garlic cloves
1/2 inch piece fresh ginger
1/2 tsp. cumin seeds
1/2 cup walnuts
1 tsp. roasted chana dal or dalia(roasted split chickpeas)
1 small dried guajillo chile (optional)
Himalayan pink salt, to taste
1 tbsp. extra virgin olive oil
Wash and set aside the fresh ingredients. Soak the Guajillo chile and roasted chana dal/dalia in a little hot water for 1/2 hour, so they soften.
In a food processor, add all the ingredients. Add a tablespoon of water. Grind the ingredients. Can add more water, if required. Grind well, to a smooth consistency. Serve, as a chutney and/or marinade.
1. As a chutney, I served it in my Dahi Pakori chaat dish. Or simply, with fried pakoras, in this case moong dal fritters.
2. As a salad dressing, especially with a fresh green moong dal salad
3. As a marinade on fish and chicken