Mint-Coriander Chutney

MINT-CORIANDER CHUTNEY

1 Preparation Time :

Categories : Sauces Condiments

Amount Measure Ingredient -- Preparation Method -- -- --

2 md Bunches fresh coriander

1 md Bunch fresh mint

6 Fresh jalapeno peppers

-OR- to taste

1 sm Onion -- chopped

1 Piece fresh ginger (1/2")

-- peeled and grated

1 t Lime juice

1/2 ts Sugar

Salt -- to taste

1 t Vegetable oil

1/2 ts Mustard seeds

1/2 ts Cumin seeds

This tongue-tingling chutney from India goes well with

party snacks, breads, and rice dishes. The spiciness

can be adjusted to individual palates.

DIRECTIONS: ÿÿÿÿCoarsely 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.

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

Published in: The Herbal Companion - January/February

1994 - - - - - - - - - - - - - - - - - -