*  Exported from  MasterCook  *

                          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: 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
 


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