Ingredients Jump to Instructions ↓

  1. 2 medium Bunches fresh coriander

  2. 1 medium Bunch fresh mint

  3. 6 Fresh jalapeno peppers -OR- to taste

  4. 1 small Onion -- chopped

  5. 1 Piece fresh ginger (1/2") -- peeled and grated

  6. 1 t Lime juice

  7. 1/2 ts Sugar Salt -- to taste

  8. 1 t Vegetable oil

  9. 1/2 ts Mustard seeds

  10. 1/2 ts Cumin seeds

Instructions Jump to Ingredients ↑

  1. Preparation : Coarsely chop coriander, mint, and peppers. Process first eight ingredients in a blender, adding enough water to make a coarse paste. Transfer to a nonmetallic container. Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and stir until fragrant. Remove from heat and add to chutney. Mix well before serving. The chutney is best when made just before serving, but leftovers may be refrigerated and used within 24 hours.


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