Mint-coriander Chutney Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
2 medium: Bunches fresh coriander,
1 medium: Bunch fresh mint,
6: Fresh jalapeno peppers OR- to taste,
1 small: Onion, chopped
1 Piece: fresh ginger (1/2"), peeled and grated
1 tsp: Lime juice,
1/2 tsp: Sugar,
Salt, to taste
1 tsp: Vegetable oil,
1/2 tsp: Mustard seeds,
1/2 tsp: Cumin seeds,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp