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Basil-mint chutney

Time 30 minutes
Yields Serves 8 to 10 (makes 1 1/4 cups)
Basil-mint chutney
1

Wash 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.

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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