Cilantro-Mint Chutney

Total Time: 10 minutes

Servings: 4

Author: Maneet Chauhan

Source: cooking.nytimes.com

Cilantro-Mint Chutney

Ingredients

· 1 cup tightly packed fresh cilantro leaves· 1 cup tightly packed fresh mint leaves· 1/4 cup mango pulp (from 1 small mango, or from a can)· 1/4 cup fresh lime juice (from about 2 large limes), plus more to taste· 5 serrano chiles, halved and seeded· Kosher salt

Instructions

Step 1In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.Step 2This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.