Steven Raichlen's Barbecue! Bible


Herb Chutney

By Steven Raichlen


  • Yield: Makes about 1 1/2 cups
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  • 1 bunch cilantro, rinsed, shaken dry, stemmed, and coarsely chopped
  • 1 bunch fresh mint, rinsed, shaken dry, stemmed, and coarsely chopped
  • 1 cup fresh stemmed spinach leaves
  • 1 cup plain whole milk yogurt, preferably Greek-style
  • 1 tablespoon fresh lemon juice, or more to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper

Step 1: Finely chop the cilantro, mint, and spinach in a food processor. Add the yogurt and lemon juice, season with salt and pepper to taste, and run the machine in short bursts just to mix. Add enough water—1 to 2 tablespoons—to give you a thick but pourable sauce.

Step 2: Taste for seasoning, adding more salt and/or lemon juice as necessary; the chutney should be highly seasoned.