Yield: 2 cups
Carrot Top Coriander Chutney
Tangy and lightly spicy with the subtle taste of carrots, this sauce works great with a piece of fish, on a sandwich or as a dip for vegetables, chips, bread or fried foods. Pair with purchased tamarind chutney for an authentic Indian flavor combination or sweet and spicy.
Prep Time
15 minutes
Ingredients
- 1 Cup Reserved Carrot Tops, washed well
- 1 Loosely Packed Cup Cilantro
- ¼ Cup, Loosely Packed Mint Leaves (optional)
- 1 tsp ginger
- 1/2 a jalapeno, seeded and chopped (leave seeds in for more spice)
- 1 tsp Garlic, chopped
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 Lime
- 1/4 Cup vegetable oil
- Water as needed
- Salt to taste
Instructions
- Combine carrot greens, herbs, garlic, ginger, jalapeno and spices, a good squeeze of juice from half a lime and 2 TBS
water in a food processor. Process until very finely chopped, adding adrop or two necessary to make a thick but pourable
consistency. Season with salt to taste and reserve chilled.
Notes
Chutney can be stored refrigerated for up to 4 days and frozen for up to 1 month.