Mint-coriander Chutney – We Love God!

I do not believe that any man can preach the gospel who does not preach the law. The law is the needle, and you cannot draw the silken thread of the gospel through a man's heart unless you first send the needle of the law to make way for it. If men do not understand the law, they will not feel that they are sinners. And if they are not consciously sinners, they will never value the sin offering. There is no healing a man till the law has wounded him, no making him alive till the law has slain him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Wisconsin	Condiments, Sauces	1	Batch

INGREDIENTS

2		Bunches fresh coriander
1		Bunch fresh mint
6		Fresh jalapeno peppers
		OR- to taste
1		Onion, chopped
1		Piece fresh ginger, 1/2"
		peeled and grated
1	t	Lime juice
1/2	t	Sugar
		Salt, to taste
1	t	Vegetable oil
1/2	t	Mustard seeds
1/2	t	Cumin seeds

INSTRUCTIONS

This tongue-tingling chutney from India goes well with party snacks,
breads, and rice dishes.  The spiciness can be adjusted to individual
palates.  DIRECTIONS: =========== Coarsely chop coriander, mint, and
peppers.  Process 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.  Source: Shubha B. Subbarao (Green Bay, Wisconsin) Published in:
The  Herbal Companion - January/February 1994

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