2 medium bunches fresh coriander
1 medium bunch fresh mint
6 fresh jalapeno peppers or- to taste
1 small onion; chopped
1 piece fresh ginger (1/2) - peeled a; nd grated
1 teaspoon lime juice
1/2 teaspoon sugar
1 salt; to taste
1 teaspoon vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
Directions: How to Cook Mint-Coriander Chutney
This tongue-tingling chutney from India goes well with party snacks, breads, and rice dishes. The spiciness can be adjusted to individual palates.
DIRECTIONS: =========== 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.
Source: Shubha B. Subbarao (Green Bay, Wisconsin) Published in: The Herbal Companion - January/February 1994
Recent comments and reviews for this recipe:
| Chutki writes:|
I made this for my sisters and they said it didn't even taste like chutney! Two hours and a lot of produce wasted...
Posted on 01 Sep 2010, 21:09 ET
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