Kitchen Table: Mint-Coriander Chutney


| December/January 1993

This tongue-tingling chutney from India goes well with party snacks, breads, and rice dishes. The spiciness can be adjusted to individual palates.

• 2 medium bunches fresh coriander
• 1 medium bunch fresh mint
• 6 fresh jalapeño peppers, or to taste
• 1 small onion, chopped
• 1/2-inch piece fresh ginger, peeled and grated
• 1 teaspoon lime juice
• 1/2 teaspoon sugar
• Salt to taste
• 1 teaspoon vegetable oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds

Coarsely chop coriander, mint, and peppers. Process the 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.

--Shubha B. Subbarao, Green Bay, Wisconsin

For more recipes from Kitchen Table, click here.



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