Mint-coriander chutney
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Bunches fresh coriander* |
| 1 | medium | Bunch fresh mint |
| 6 | Fresh jalapenos; or to taste | |
| 1 | small | Onion; chopped |
| ½ | Inch piece fresh ginger peeled and grated | |
| 1 | teaspoon | Lime juice |
| ½ | teaspoon | Sugar |
| Salt; to taste | ||
| 1 | teaspoon | Vegetable oil |
| ½ | teaspoon | Mustard seeds |
| ½ | teaspoon | Cumin seeds |
Directions
*Usually called cilantro when fresh.
Coarsely chop coriander, mint, and peppers. Process the first eight ingredients in a blender, adding enough water to make a coarse paste.
Transfer to a nonmetallic container.
Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and stir until fragrant. Remove from heat and add to chutney. Mix well before serving. The chutney is best when made just before serving, but leftovers may be refrigerated and used within 24 hours.
"Herb Companion" writes: "This tongue-tingling chutney from India goes well with party snacks, breads, and rice dishes. The spiciness can be adjusted to individual palates." Recipe from Shubha B. Subbarao/Green Bay, Wisconsin in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 82. Posted by Cathy Harned. Submitted By JIM MOREY On 04-11-95