Mint Chutney Recipe


This is a recipe for Moroccan mint chutney that is used along with this wonderful Moroccan BBQ sauce recipe. We used these recipes with grilled lamb shoulder steaks.

Please read my "cooks tips" following the recipe.

Mint chutney

1 cup lightly packed rinsed fresh mint leaves - dried well
1/2 cup olive oil
1/2 cup chopped green onions - white and pale green parts
3 tablespoons parsley leaves - not chopped
1 tablespoon lemon juice
1 peeled clove garlic

1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon cayenne

Mix together in a blender for food processor until smooth. Makes about 1 cup.

Use a small amount (1/4 or so cups) to marinate lamb at least 4 hours and up to 24 hours before cooking. Discard any used chutney. Serve remaining chutney and Moroccan BBQ sauce alongside.

Cooks tips: This recipe calls for 1 teaspoon salt, which we found way too salty. We suggest you start with 1/2 teaspoon. Also, you may want to start with 1/8 teaspoon of cayenne as we found 1/4 teaspoon a bit hotter than we'd like. Make this recipe a few days ahead of time in order for the flavors to develop.

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This recipe for mint chutney and the accompanying Moroccan BBQ sauce is from

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