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Sauces and Condiments

Basil-mint chutney

Put that mango chutney back in the cupboard. The new trend is crossover chutneys -- blends of Indian spices and Western ingredients that are as good with steak sandwiches and grilled chicken as with pappadums and pakoras. At the forefront ... Read more

Total time: 30 minutes | Serves 8 to 10 (makes 1 1/4 cups)
  • 3 bunches basil
  • 2 bunches mint
  • 1 bunch cilantro
  • 4 teaspoons chopped fresh ginger
  • 2 tablespoons chopped garlic
  • 1 to 3 serrano chiles, seeded and chopped
  • 5 tablespoons olive oil
  • 1/2 teaspoon sambal oelek
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1/4 cup pomegranate seeds

Step 1Wash and dry the basil, mint and cilantro; remove the stems and place the leaves in a food processor. Add the ginger, garlic, chiles, olive oil, sambal oelek, salt and pepper. Blend to a fine puree. Check for seasoning and adjust the amounts of garlic, chiles, salt and pepper as desired. Garnish with pomegranate seeds.

Note: From Sanjay Kumar, chef of Tantra restaurant, who recommends this chutney with Indian snacks and grilled meats. Sambal oelek is a paste made of red chiles and is available in the Asian food sections of well-stocked markets.
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