Green Chutney
Thomas J. Story
“Indian households always have this around,” says Ojai chef Saw Naing, who’s half Indian and half Burmese. “You usually get this with samosas, but it’s good with everything. Some Indian restaurants add food coloring to make the sauce bright green, but we blanch our herbs to keep it green.”
This recipe, and others like it, can be found in the article “Do-Ahead Skewers and Sides Make This the Easiest Barbecue Menu of the Summer.”
How to Make It
1
In a small pot of boiling salted water, blanch the chives, cilantro, and mint for just a few seconds until they slightly wilt but are still bright green. Quickly remove herbs and transfer to an ice bath.
2
In a blender, add wilted chives, cilantro, and mint, green onion, chiles, garlic, ginger, cashews, coconut flakes, and 2 cups cold water. Blend until smooth and a single shade of green. Season with salt and lime juice to taste. Transfer to a serving bowl or glass jar and store in the refrigerator for up to 5 days.
Ingredients
1 ½ tbsp chopped chives (about 1 small bunch)
⅔ cup cilantro leaves
⅓ cup mint leaves
1 cup chopped green onion
1 tbsp chopped serrano chiles
¼ cup minced garlic (about 10 cloves)
4 ½ tbsp minced ginger
1 cup unsalted raw cashews
½ cup unsweetened coconut flakes
salt to taste
lime juice to taste
Directions
1
In a small pot of boiling salted water, blanch the chives, cilantro, and mint for just a few seconds until they slightly wilt but are still bright green. Quickly remove herbs and transfer to an ice bath.
2
In a blender, add wilted chives, cilantro, and mint, green onion, chiles, garlic, ginger, cashews, coconut flakes, and 2 cups cold water. Blend until smooth and a single shade of green. Season with salt and lime juice to taste. Transfer to a serving bowl or glass jar and store in the refrigerator for up to 5 days.
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