Two Fresh Chutneys

Here are two traditional Indian chutneys. I've seen quite a lot of different recipes for the green chutney. Some call for more mint and some for more cilantro, so feel free to change the proportions around as you like and as seems appropriate to the meal they are to accompany. If you like, you could add a little ginger or garlic as well. The carrot chutney came from the book Seductions of Rice originally; I have added some cumin seed just because my semi-Mexican upbringing says that if you are serving a spicy carrot dish, it has to have cumin in it.

Serve these with a plain broiled or sautéed fish, chicken or tofu dish, and steamed rice, although they could go with simple lentil stews as well. I like to make both of them and also serve a little sour cream or yogurt to cool things down a little. Depending on the kind of chiles you use, and how many you use the green chutney in particular can go from having a nice little bite, to blowing off the back of your head: pay attention.

4 to 6 servings of each chutney
15 minutes each prep time


Green Chutney (Mint & Cilantro Chutney)
1 cup prepared mint leaves
1/2 cup cilantro
2 to 3 hot green chiles
2-3 green onions
the juice of 1 small lemon
1/2 teaspoon salt
1 tablespoon sugar

Wash the herbs and let them drain quite well. Strip the mint leaves from the stems, and discard the stems. Remove the roots from the cilantro. Remove the stems, cores and seeds from the chiles. Trim the onions and chop them coarsely. Put all these into the food processor as they are prepared.

Add the lemon juice, salt and sugar. Process until fairly smooth, stopping to scrape down the sides several times.


Carrot Chutney
1 large carrot
1 Jalapeño chile
1/4 teaspoon salt
1/2 teaspoon cumin seeds, ground
the juice of 1 small lime
2-3 tablespoons cilantro leaves

Peel and slice the carrot. Remove the stem, core and seeds from the Jalepeño. Put them in the food processor with the salt, ground cumin and lime juice. Process until fairly smooth, stopping to scrape down the sides of the food processor several times. Add the cilantro, and process until it is finely chopped.