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Cilantro-Mint Chutney

Ingredients
Serves:
1 cup
coconut milk
1 tablespoon
shredded coconut
3 clove s
garlic
4 ounce s
plain yogurt
1 ounce
honey
1/4 teaspoon
cayenne
1 tablespoon
cumin
1 tablespoon
coriander
1 teaspoon
fenugreek
1 tablespoon
sugar
Salt and pepper, to taste
2 cup s
cilantro leaves
1 1/2 cup s
mint leaves
1/2 cup
lemon juice

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.

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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.

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