| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1991 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Packed chopped fresh coriander |
| 1/3 |
c |
Packed chopped fresh mint leaves |
| 1 |
tb |
Finely chopped fresh jalapeno pepper; not seeded, or to |
|
|
; taste (wear rubber |
|
|
; gloves) |
| 1/2 |
ts |
Minced garlic |
| 1 |
ts |
Minced peeled fresh gingerroot |
| 2 |
tb |
Fresh lemon juice |
| 1/8 |
ts |
Ground cumin |
| 1 |
ts |
Honey or sugar; or to taste |
| 1/4 |
c |
Plain yogurt |
INSTRUCTIONS
In a food processor puree the coriander, the mint, the jalapeno
pepper, the garlic, the gingerroot, the lemon juice, the cumin, the
honey, and salt and pepper to taste, scraping down the side of the
bowl occasionally, transfer the chutney to a bowl, and whisk in the
yogurt. The chutney may be made 3 hours in advance and kept covered
and chilled. Makes about 3/4 cup.
Serves 4.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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