Playing How to Make Chile-Mint Chutney By Curtis Stone

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.

Ingredients
  • 1 cup packed fresh cilantro leaves
  • 1 cup packed fresh mint leaves
  • 1/4 cup fresh lemon juice
  • 1/4 cup dry-roasted peanuts
  • 2 serrano chiles, seeded and thinly sliced
  • 1 tablespoon fresh ginger, peeled and finely chopped
  • Kosher salt
Yield
Serves: Makes 1 cup
Preparation

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.