Mint and cilantro chutney

Yield: 1 servings

Measure 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

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.

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