Cilantro-Mint Chutney
Sarah Sheikh Bridge's interest in cooking began in her mother’s kitchen, and while she has yet to master the art of Pakistani cooking, she has a lot of fun practicing.
This recipe is featured in From Karachi to California: The Pakistani-American Kitchen
Ingredients
- 2 cups cilantro leaves, roughly chopped
- 1 cup mint leaves, roughly chopped
- 1 jalapeño pepper, seeded and deveined
- 6 garlic cloves
- ½ inch piece fresh ginger, roughly chopped
- Juice of 1 lime
- ¼ teaspoon cumin seeds
- ½ teaspoon salt
- 118 ml (½ cup) water
Preparation
Add all ingredients to a blender and blend until smooth. For an even spicier chutney, leave the vein of the jalapeño intact.
Sarah Sheikh Bridge
Sarah Sheikh Bridge is a Los Angeles based writer, food blogger, podcast producer and self confessed salt addict. Her interest in cooking began in her mother’s kitchen, and while she has yet to master the art of Pakistani cooking, she has a lot of fun practicing. You can find more of Sarah’s recipes on her blog DeliciousChip.com.
Courtesy photo
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