CILANTRO-MINT CHUTNEY
Ingredients
- 1 1 1cup CUP_USVolumecoconut milk
- 1 1 1tablespoon TABLESPOON_USVolumeshredded coconut
- 3 3 3cloves garlic
- 4 4 4ounces OUNCE_USVolumeplain yogurt
- 1 1 1ounce OUNCE_USVolumehoney
- 1/4 .25 .25teaspoon TEASPOON_USVolumecayenne
- 1 1 1tablespoon TABLESPOON_USVolumecumin
- 1 1 1tablespoon TABLESPOON_USVolumecoriander
- 1 1 1teaspoon TEASPOON_USVolumefenugreek
- 1 1 1tablespoon TABLESPOON_USVolumesugar
- Salt and pepper, to taste
- 2 2 2cups CUP_USVolumecilantro leaves
- 1 1/2 1.5 1.5cups CUP_USVolumemint leaves
- 1/2 .5 .5cup CUP_USVolumelemon juice
Instructions
- Heat coconut milk and shredded coconut slightly. Remove from heat. Place in blender with garlic, yogurt, honey, spices, sugar, salt and pepper and puree. Allow mixture to cool. Then, add cilantro, mint leaves and lemon juice and blend until smooth. Keep refrigerated until ready to use.
ABOUT THIS RECIPE
Wolfgang Puck's Cilantro-Mint Chutney Recipe was developed for Wild Salmon with Tandoori Marinade recipe, but you can use it as a sauce for your favorite Indian-inspired dish.