Guest guest Posted October 20, 2004 Report Share Posted October 20, 2004 * Exported from MasterCook * Spicy Cilantro Mint Chutney Recipe By :Gourmet, September 2004 Serving Size : 0 Preparation Time :0:00 Categories : Condiment Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon cumin seeds 1 cup firmly packed fresh cilantro leaves (from 1 large bunch) 1 cup firmly packed fresh mint leaves (from 1 large bunch) 5 fresh green Thai chiles (1 1/2 to 2 inches long) -- stemmed (5 to 7) 2 teaspoons amchoor* (ground dried mango) 1/4 teaspoon salt 3 tablespoons fresh lemon juice Toast cumin seeds in a small dry skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Blend seeds with cilantro, mint, chiles, amchoor, and salt in a food processor until very finely chopped, then transfer to a small bowl and stir in lemon juice. *Available at Indian markets and Kalustyan's (800-352-3451). Makes about 1/3 cup. Source: " Epicurious.com " Yield: " 1/3 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 11 Calories; 0g Fat (0.0% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 533mg Sodium. Exchanges: 1/2 Fruit. NOTES : This chutney requires a lot of herbs. If the bunches at your supermarket are small, buy two or three. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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