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.

17 calories, n/a fat, n/a saturated fat, n/a cholesterol, 83mg sodium, 4g carbohydrates, 1g dietary fiber, 1g protein.