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Mint And Cilantro Chutney

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Try this Mint And Cilantro Chutney recipe, or contribute your own.

Yield: 1 Ready in 1 hours

Cuisine: AmericanMain Ingredient:

(3, 2) 100% would make again (reviews)

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Servings          
Original recipe makes 1
1 Serrano chiles; (to 2), With seeds
1/2 tbPeanut oil
1 1/2 tbginger; Freshly-grated
1/2 tsSalt
3 bnCilantro; stems trimmed, And finely chopped
1 smFresh mint; leaves
Juice of 1 small lemon
2 Garlic; minced

Mint And Cilantro Chutney Preparation

Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed. This recipe yields 1 3/4 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken

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    • Calories Per Serving: 113
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    Mint And Cilantro Chutney Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Am curious how the ginger would taste, Because we won't use ginger in chutney. Although am gonna try that once, could result a nice improvisation too. I love mint & cilantro chutney in general. This recipe needs some more details added in preparation.
    6 months, 14 hours, 3 minutes ago
    Quick and simple to make. This is a staple when I'm doing an Indian meal.
    7 years, 9 months, 1 weeks, 3 days, 9 hours, 6 minutes ago

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