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MintCoriander Chutney Recipe

MintCoriander Chutney recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print MintCoriander Chutney recipe  PDF


2 md Bunches fresh coriander
1 md Bunch fresh mint
6 Fresh jalapeno peppers
OR to taste 1 sm Onion chopped
1 Piece fresh ginger (1/2 )
peeled and grated 1 ts Lime juice
1/2 ts Sugar
Salt to taste 1 ts Vegetable oil
1/2 ts Mustard seeds
1/2 ts Cumin seeds
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. Mi 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

MintCoriander Chutney recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
110 people have voted
Last Reviewed on 2019-04-21



Sunday, Apr 21 2019 Download & Print MintCoriander Chutney recipe  PDF   Easy Bread recipes RSS   Thumsb up

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