Mint-Cilantro ChutneyPrinter Friendly Version »
Serve this spicy, flavorful chutney over stir-fry, curries, rice dishes, roasted lamb, poultry, and fish.
Ingredients1 head garlic, broken into cloves, skin on
6 large jalapeņos
1 bunch of cilantro, washed, trimmed of long stems and chopped
1 large bunch spearmint, washed, and leaves removed and chopped
Juice of one lemon
1 cup peanuts or cashews
Salt to taste
DirectionsIn an iron skillet, roast garlic cloves and jalapeņos on a hot flame for 10 minutes, turning often. When skins show some blackened spots, remove from heat and cool. Peel the garlic and wearing rubber gloves, peel and seed the peppers, then roughly chop both. Place the garlic and peppers in a food processor with all other ingredients except the salt and process to a coarse texture. Add salt to taste.
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