Mint and cilantro chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | bunches | Cilantro; stems trimmed, |
| And finely chopped | ||
| 1 | small | Bunch Fresh mint; leaves only, finely chopped |
| 2 | Garlic cloves; minced | |
| 1½ | tablespoon | Freshly-grated ginger |
| 1 | Serrano chiles - (to 2); finely chopped | |
| With seeds | ||
| ½ | teaspoon | Salt |
| Juice of 1 small lemon | ||
| ½ | tablespoon | Peanut oil |
Directions
Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed. This recipe yields 1¾ cups of chutney.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A35 broadcast 12-02-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-10-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.