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Mint-Coriander Chutney

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 medium Bunches fresh coriander

  3. 1 medium Bunch fresh mint

  4. 6 Fresh jalapeno peppers -OR- to taste

  5. 1 small Onion -- chopped

  6. 1 Piece fresh ginger (1/2") -- peeled and grated

  7. 1 t Lime juice

  8. 1/2 ts Sugar

  9. Salt -- to taste

  10. 1 t Vegetable oil

  11. 1/2 ts Mustard seeds

  12. 1/2 ts Cumin seeds

Instructions Jump to Ingredients ↑

  1. Coarsely chop coriander, mint, and peppers. Processfirst eight ingredients in a blender, adding enough water to make a coarsepaste. Transfer to a nonmetallic container.

  2. Heat oil in a saucepan. Add mustard seeds and let them splutter. Addcumin seeds and stir until fragrant. Remove from heat and add to chutney.

  3. Mix well before serving.

  4. The chutney is best when made just before serving, but leftovers may berefrigerated and used within 24 hours.

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