Free Recipe Mint-Coriander Chutney
Recipe Type: S Recipes
Recipe Preparation: stir
Cooking Temperature:
Recipe Serves: 1
Ingredients for Mint-Coriander Chutney Recipe
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 ts Lime juice
1/2 ts Sugar
Salt; to taste
1 ts Vegetable oil
1/2 ts Mustard seeds
1/2 ts Cumin seeds
Mint-Coriander Chutney Preparation
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
How Do You Cook Mint-Coriander Chutney?
If you know another way to cook Mint-Coriander Chutney please make a comment in the form below to help other free recipe users make the best of this free recipie.