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Chef Curtis Stone's chutney gives meaty sandwiches, and even steamed potatoes, a nice kick of flavor.
Pro Tip: Make it up to 6 hours in advance and keep it covered in the refrigerator.
In a small food processor, combine cilantro, mint, lemon juice, peanuts, chiles, ginger and 2 ½ tablespoon water and process until smooth. Season with about ½ teaspoon salt or to taste.