Wolfgang Puck's Cilantro Mint Chutney


GMA Recipes
Difficulty: Easy
Cook Time: min


  • 6 ounces organic coconut milk
  • 3 cloves garlic
  • 4 ounces organic yogurt
  • 1 ounce honey
  • 1/4 teaspoon cayenne
  • 1 teaspoon cumin seeds, toasted and crushed
  • 1 teaspoon coriander seeds, toasted and crushed
  • 1 teaspoon fenugreek powder
  • 1 teaspoon store-bought Garam Masala
  • 2 cups cilantro leaves
  • 1 1/2 cups mint leaves
  • Salt
  • Black pepper
  • Sugar, to taste
  • Cooking Directions

    In a small saucepan, warm the coconut milk to about 110 degrees F. Transfer to a blender and add the garlic, yogurt, honey, cayenne, cumin seeds, coriander seeds, fenugreek and Garam Masala. Process until well blended.

    Add the cilantro and mint leaves and process to until herbs are pureed (mixture will turn to green color). Season to taste with a little salt, pepper and sugar.

    Keep refrigerated until needed.

    Note: Garam Masala can be found in many Asian supermarkets in the spice aisle.

    Recipe Summary

    Main Ingredients: garam masala, cilantro leaves, mint leaves, coconut milk, organic yogurt, honey

    Course: Sauces and marinades

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