Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Bunches fresh coriander
1 md Bunch fresh mint
6 Fresh jalapeno peppers
-OR- to taste
1 sm Onion -- chopped
1 Piece fresh ginger (1/2")
-- peeled and grated
1 t Lime juice
1/2 ts Sugar
Salt -- to taste
1 t Vegetable oil
1/2 ts Mustard seeds
1/2 ts Cumin seeds
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
