Yield: 1 servings
Measure | Ingredient |
---|---|
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 |
½ teaspoon | Salt |
\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@...
~or- MAD-SQUAD@...
04-10-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.