Mint-coriander chutney

 
                           MINT-CORIANDER CHUTNEY
 
 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: ÿÿÿÿCoarsely 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
  
 
 
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