Yield: 1 servings
|3 bunches||Cilantro; stems trimmed,|
|\N \N||And finely chopped|
|1 small||Bunch Fresh mint; leaves only, finely chopped|
|2 \N||Garlic cloves; minced|
|1½ tablespoon||Freshly-grated ginger|
|1 \N||Serrano chiles - (to 2); finely chopped|
|\N \N||With seeds|
|\N \N||Juice of 1 small lemon|
|½ tablespoon||Peanut oil|
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@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.