![Scallion Cilantro and Mint Chutney recipe from Preeti Mistry](https://cdn.statically.io/img/assets.bonappetit.com/photos/6046f56eef1e11f0cf0d5c0d/1:1/w_2560%2Cc_limit/Holi-Scallion-Chutney.jpg)
This chutney comes together in minutes and the scallion greens add a nice oniony layer. “In the past I liked to focus chutneys on singular flavors,” chef Preeti Mistry says. “I’d make a cilantro chutney and a mint chutney—but for this one I thought, Let’s just pack a lot of exciting flavor in there. Let’s deluxe it.” Make a batch of this scallion, mint, and cilantro chutney and spread it on the Bombay Sandwiches, drizzle over the Dahi Puri, and eat with Spring Vegetable Bhajia as a dip.
Recipe information
Yield
Makes about 2 cups
Ingredients
1
1
1
1
2½
1
3
Preparation
Purée scallions, chile, garlic, ginger, cilantro, mint, lemon juice, a big pinch of salt, and ⅔ cup water in a blender until smooth. Transfer to a small bowl.
To store, transfer to an airtight container; cover, chill, and use within 3 days.
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Reviews (6)
Back to TopI subscribe to Bon Appepit Magazine…logged in and went to my email to your site which promptly locked me out again. WTF????? I enjoy your magazibpne it’s wonderful when taking a long bath with a glass of wine and crackers. But would you folks either fix the proble. For me or I have a suggestion, I will conceal my hard copy subscription. Thank you for your time
Rydaartist
4/14/2023
Great taste. Added 1 full garlic bulb instead of 1 clove
Anonymous
Houston
4/10/2021