Mint Chutney
The Washington Post, April 18, 2007
- Cuisine: Indian
- Course: Condiment
- Features: Fast, Healthy, Meatless
Summary:
This goes well with any savory dish, including the Hara Kebab appetizer (yellow lentil and spinach cakes). It can be refrigerated in an airtight container for up to 2 days.
Makes 1 cup
Ingredients:
- 1 bunch mint, cleaned, stemmed and coarsely chopped
- 3 bunches cilantro, cleaned, stemmed and and coarsely chopped
- 10 Thai green chili peppers, stemmed, seeded and coarsely chopped
- 1 -inch piece peeled ginger root, finely minced
- 3 medium cloves garlic, crushed
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
Directions:
Combine the ingredients in a blender on medium speed to form a paste. Adjust seasoning to taste.
Recipe Source:
From chef Nilesh Singhvi.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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