+
0 (0)

Sauces and Condiments, Vegetarian

Green chutney

When a friend, originally from India, invited me to a "street food" party in Simi Valley, I expected a sort of outdoor fair where I would wander among food booths. Instead, I found a fun party in someone's home where ... Read more

Total time: 20 minutes | Makes two-thirds cup
  • 12 to 14 serrano chiles, coarsely chopped
  • 3 cups loosely packed cilantro leaves
  • 1 cup loosely packed mint leaves
  • 1 tablespoon dalia or channa
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 4 to 5 tablespoons water

Step 1Combine the chiles, cilantro, mint, dalia, lemon juice and salt in a blender and puree, adding the water as needed. Scrape the sides of the blender down several times with a spatula. Adjust seasoning to taste.

Note: From "The Bombay Cafe" by Neela Paniz. Dalia, or channa, are small, split chickpeas, available in Indian markets.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Roasted tomato confit with bacon fat
Classic tapenade
Green olive and almond tapenade
Cilantro salsa