Coriander and Mint Chutney

Recipe Ingredients

1		Coriander - tough stems removed
1 1/4 cups	50g / 1.8oz	Fresh mint leaves - (packed)
1/2		Green bell pepper - deribbed and
		Coarsely chopped
1		Jalapeno pepper with seeds (large)
2 tablespoons	30ml	Water
2 tablespoons	30ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Combine the coriander, mint, bell pepper and jalapeno in a food processor. Process, scraping down sides of bowl as necessary, until the herbs and peppers are minced.

Add the water; process until the mixture is a finely textured, slightly watery puree.

Transfer the chutney to a nonreactive bowl. Stir in the lemon juice and salt. Adjust seasonings.

Cover and refrigerate for up to 3 days.

Any leftover chutney may be used in the Tandoori-Style Chicken Salad.

Yields about 1 cup.

This condiment is pleasantly spicy. If you want it searingly so, add another jalapeno or adjust at the end with a little cayenne pepper. It is especially good paired with a sweet mango chutney.

Source:
Maria Cianci, SF Chronicle, August 19, 1998

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