Mint-Coriander Chutney

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Mint-Coriander Chutney Ingredients

2 md Bunches fresh coriander	1 ts Lime juice
1 md Bunch fresh mint	1/2 ts Sugar
6 Fresh jalapeno peppers	Salt; to taste
1 sm Onion; chopped	1 ts Vegetable oil
1 Piece fresh ginger (1/2")	1/2 ts Mustard seeds
peeled and grated	1/2 ts Cumin seeds

Instructions for Mint-Coriander Chutney

This tongue-tingling chutney from India goes well with party snacks, breads, and rice dishes. The spiciness can be adjusted to individual palates. DIRECTIONS: =========== Coarsely chop coriander, mint, and peppers. Process 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. Source: Shubha B. Subbarao (Green Bay, Wisconsin) Published in: The Herbal Companion - January/February 1994

Main Ingredient: Cuisine: Uncategorized

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