| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
|
4 |
servings |
INGREDIENTS
| 3 |
c |
Chopped green coriander |
| 1/2 |
|
Hot green chile – (to 1); chopped |
| 1 1/2 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground roasted cumin seeds |
|
|
Freshly-ground black pepper |
INSTRUCTIONS
Note: When making the chutney, use only the top, leafy sections of the
coriander plant, as the lower stems become stringy when pulverized. Combine
all ingredients in an electric blender. Blend, stopping and pushing down
several times with a rubber spatula, until a paste forms. Transfer paste to
a small glass or other nonmetallic bowl. Store in an airtight container,
refrigerated, up to 2 days. Serves 4 to 6.
Cuisine: "Indian" Source: "Martha Stewart Living - (www.marthastewart.com)"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Madhur Jaffrey
Converted by MM_Buster v2.0n.
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