Coriander and Mint Chutney Recipe - Cooking Index
Coriander and Mint Chutney Recipe - Cooking Index
| 1 x | Coriander - tough stems removed | |
| 1 1/4 cups | Fresh mint leaves - (packed) | |
| 1/2 | Green bell pepper - deribbed and | |
| Coarsely chopped | ||
| 1 | Jalapeno pepper with seeds (large) | |
| 2 tablespoons | Water | |
| 2 tablespoons | Fresh lemon juice | |
| 1/2 teaspoon | Salt |
Combine the coriander, mint, bell pepper and jalapeno in a food processor. Process, scraping down sides of bowl as necessary, until the herbs and peppers are minced.
Add the water; process until the mixture is a finely textured, slightly watery puree.
Transfer the chutney to a nonreactive bowl. Stir in the lemon juice and salt. Adjust seasonings.
Cover and refrigerate for up to 3 days.
Any leftover chutney may be used in the Tandoori-Style Chicken Salad.
Yields about 1 cup.
This condiment is pleasantly spicy. If you want it searingly so, add another jalapeno or adjust at the end with a little cayenne pepper. It is especially good paired with a sweet mango chutney.
Source:
Maria Cianci, SF Chronicle, August 19, 1998
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