Mint-Coriander Chutney
condiment, herb, indian
2 medium bunches fresh cilantro
1 medium bunch fresh mint
6 fresh jalapenos; or to taste
1 small onion; chopped
1/2 inch piece fresh ginger - peeled an; d grated
1 teaspoon lime juice
1/2 teaspoon sugar
1 salt; to taste
1 teaspoon vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
Coarsely chop cilantro, mint, and peppers. Process the 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.
"Herb Companion" writes: "This tongue-tingling chutney from India goes well with party snacks, breads, and rice dishes. The spiciness can be adjusted to individual palates."
Recipe from Shubha B. Subbarao/Green Bay, Wisconsin in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 82. Posted by Cathy Harned.
Yield: 1 batch