Sauced
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[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield: makes about 1 1/2 cups
Active time: 10 minutes
Total time: 10 minutes
Special equipment: food processor
This recipe appears in: Sauced: Mint Chutney

Ingredients

  • 2 cups packed roughly chopped fresh cilantro leaves and tender stems
  • 1 cup packed roughly chopped fresh mint leaves
  • 1/2 cup chopped red onion (about 1 small)
  • 1 tablespoon unsweetened grated coconut
  • 1 tablespoon juice from 1 lemon
  • 1 to 2 small hot green chilies (such as Thai bird chilies), stemmed
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon freshly grated ginger
  • 1/4 cup water, plus more as needed
  • Kosher salt, to taste

Procedures

  1. Place cilantro, mint, onion, coconut, lemon juice, chilies, garlic, and ginger in the workbowl of a food processor. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as needed. Add additional water as needed, 1 tablespoon at a time, to form a thick, but pourable sauce. Use immediately or transfer to an airtight container and store in refrigerator for up to a week.