Recipe for cooking mint chutney
Recipes from India :: Indian Condiments, Raitas and Chutneys
1/2 c. mint, stems removed, washed, uncut (see note)
1/4 c. cilantro, stems removed, washed, uncut (see note)
1 green chile, chopped (use any kind, from mild to hot)
1 1/2 Tbsp. onion, chopped
3 Tbsp. lemon juice
4 to 5 tsp. water
3/4 tsp. salt
Combine all ingredients in blender and blend on med. speed until mixture has smooth consistency. If chutney is not to be served right away, cover tightly and refrigerate. It can stay fresh in the refrigerator for 1 week.
Makes about 3/4 c..
NOTE: The mint and coriander leaves should be thoroughly washed and tightly packed to measure.
