Fresh cilantro and mint chutney

Yield: 1 batch

Measure Ingredient
3 cups Cilantro leaves (firmly packed)
½ cup Fresh mint leaves
⅓ cup Fresh lemon or lime juice
3 \N Serrano chilies; chopped
6 mediums Garlic cloves; chopped
1 each 1-inch piece fresh ginger peeled and chopped
1 teaspoon Ground cumin
1 teaspoon Sugar
½ teaspoon Salt

In a food processor or blender, mix all ingredients to a smooth paste, scraping down sides of bowl frequently. Refrigerate in an airtight container up to 10 days.

Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen Mintzias Submitted By MICHELLE BRUCE On 04-06-95

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