Roasted Shallot and Mint Chutney
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Starting with shallots gave our Roasted Shallot and Mint Chutney recipe a mellow oniony flavor, and mint and cilantro offered freshness.
Servings: 4
Calories: 146kcal
Ingredients
- 3 shallots sliced thin
- 4 tablespoons vegetable oil
- 1 cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 jalapeño pepper stemmed, seeded, and chopped
- 1 tablespoon lime juice
- ½ teaspoon sugar
- ¼ teaspoon salt
Instructions
Roast the shallots:
- While oven preheats in step 1 of Oven-Roasted Chicken Thighs recipe (related), toss shallots and 1 tablespoon oil in bowl.
- Cover bowl and microwave until shallots have softened, 2 to 5 minutes, stirring once halfway through.
- Place shallots in center of 12-inch square of aluminum foil.
- Cover with second 12-inch square of foil; fold edges together to create packet about 7 inches square.
- Roast packet as directed in Oven-Roasted Chicken Thighs recipe.
Process and serve:
- While chicken is resting, process shallots, mint, cilantro, jalapeño, lime juice, sugar, and salt in food processor until finely chopped, about 5 seconds.
- With food processor running, slowly add remaining 3 tablespoons oil in steady stream until smooth, scraping down bowl as necessary.
Notes
This recipe is intended to be made in tandem with our Oven-Roasted Chicken Thighs recipe (related).
Nutrition
Calories: 146kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 152mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg