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Plate of crispy, golden-brown fritters served on a floral-patterned dish, accompanied by a small bowl of vibrant green chutney, set on a white surface.
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Mint and Coriander Chutney

Author: Shayma Saadat

Ingredients

  • ½ bunch cilantro
  • 1 bunch mint
  • 1 lime juiced
  • ½ Serrano chile or 1 Thai bird chili if you prefer it hot
  • 1 tsp. sea salt

Instructions

  • Coarsely chop ½ a bunch of cilantro (stems and leaves) and coarsely chop leaves from 1 small bunch mint until you have ½ a cup.
  • Place in a mini food processor or blender, add lime juice, ½ serrano chili (or Thai bird chili, if using) and 1 tsp sea salt.
  • Process, scraping down sides as needed, until chutney is smooth. If you prefer a thinner consistency, add ice water, a tablespoonful at a time until you reach the desired consistency.