Here's a recipe from Gourmet for a cilantro mint chutney. Honestly, that combination sounded a little odd to me at first, but we had a bunch of mint from our CSA so Aleks made this recipe to use it up. It's AMAZING! I eat it by the spoonful. The recipe originally accompanied a recipe for chicken kebabs, which are also excellent. I think that type of food is the best use for this chutney, but I eat the left overs on just about anything.
http://www.epicurious.com/recipes/food/views/Cilantro-Mint-Chutney-238020
Puree the following ingredients in a blender:
2 c packed fresh cilantro sprigs
1 c packed fresh mint leaves
1/2 c chopped white onion
1/3 c water
1 T lime juice
1 t. chopped small green chili, such as serrano or Thai, including seeds, or to taste
1 t. sugar
3/4 t salt, or to taste
Here's a link to the chicken kebab recipe. Marinated chicken in yogurt is one of my favorite ways to prepare chicken for the grill, or any kind of cooking. I think the enzymes in the yogurt break down the chicken a little bit, making it nice and tender.
http://www.epicurious.com/recipes/food/views/Chicken-Tikkas-238070
Hope you enjoy!
-Maggie
Last night Sean, Amelia, and Elinor (18 month old daughter) visited and I made this chicken recipe with the cilantro-mint chutney. Served it with Gohbi and Channa Masala, basmati rice, raita, raw veg with Maggie's yogurt cheese as a vegetable dip. Definitely a come-backer. It was excellent.
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