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Try this Mint And Cilantro Chutney recipe, or contribute your own.
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 - email@example.com ~or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken
Nirushobi 3y agoAm 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.
promfh 10y agoQuick and simple to make. This is a staple when I'm doing an Indian meal.