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  1. Exported from MasterCook

  2. MINT-CORIANDER CHUTNEY

  3. 1 Preparation Time :

  4. Categories : Sauces Condiments

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 2 md Bunches fresh coriander

  7. 1 md Bunch fresh mint

  8. 6 Fresh jalapeno peppers

  9. -OR- to taste

  10. 1 sm Onion -- chopped

  11. 1 Piece fresh ginger (1/2")

  12. -- peeled and grated

  13. 1 t Lime juice

  14. 1/2 ts Sugar

  15. Salt -- to taste

  16. 1 t Vegetable oil

  17. 1/2 ts Mustard seeds

  18. 1/2 ts Cumin seeds

  19. This tongue-tingling chutney from India goes well with

  20. party snacks, breads, and rice dishes. The spiciness

  21. can be adjusted to individual palates.

  22. DIRECTIONS: ÿÿÿÿCoarsely chop coriander, mint,

  23. and peppers. Process first eight ingredients in a

  24. blender, adding enough water to make a coarse paste.

  25. Transfer to a nonmetallic container.

  26. Heat oil in a saucepan. Add mustard seeds and let

  27. them splutter. Add cumin seeds and stir until

  28. fragrant. Remove from heat and add to chutney. Mix

  29. well before serving.

  30. The chutney is best when made just before serving, but

  31. leftovers may be refrigerated and used within 24 hours.

  32. Source: Shubha B. Subbarao (Green Bay, Wisconsin)

  33. Published in: The Herbal Companion - January/February

  34. 1994 - - - - - - - - - - - - - - - - - -

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