Mint And Cilantro Chutney

Mint And Cilantro Chutney

2 reviews, 3 star(s). 100% would make again

Ready in 1h

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1 Serrano chiles; (to 2), With seeds
1/2 tb Peanut oil
1 1/2 tb ginger; Freshly-grated
1/2 ts Salt
3 bn Cilantro; stems trimmed, And finely chopped
1 sm Fresh mint; leaves
Juice of 1 small lemon
2 Garlic; minced

Original recipe makes 1



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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken

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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.
Nirushobi 3y ago

Quick and simple to make. This is a staple when I'm doing an Indian meal.
promfh 10y ago

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