Yield: 8 servings
Measure | Ingredient |
---|---|
½ large | Red bell pepper; chopped |
20 larges | Fresh chopped mint leaves or |
30 smalls | Fresh chopped mint leaves |
2 tablespoons | Fresh lemon juice |
1 \N | Garlic clove; chopped |
½ teaspoon | Cayenne pepper; or to taste |
½ teaspoon | Salt; or to taste |
\N \N | Freshly-ground black pepper |
1 tablespoon | Chopped slivered blanched almonds |
1 teaspoon | Chopped fresh dill |
Place bell pepper, mint leaves, lemon juice, garlic, cayenne, salt, and black pepper in an electric blender. Puree until smooth. Add almonds; blend again. Pour chutney into a bowl, and adjust seasonings. Add dill. Serves 8.
Cuisine: "Indian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 4 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Madhur Jaffrey Converted by MM_Buster v2.0n.