Mint Chutney

Name: Mint Chutney
Ingredients: 2 tablespoons vegetable oil; 3 fresh serrano or jalapeno chilies, seeded and chopped coarse (wear rubber gloves); 1 tablespoon fennel seeds; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/3 cup unsweetened shredded coconut*; 3 cups packed fresh mint leaves, washed well and spun dry; 1/2 cup packed fresh coriander sprigs, washed well and spun dry; 3/4 cup plain yogurt; 1/4 cup blanched slivered almonds, toasted lightly; 2 tablespoons white-wine vinegar; 1/4 cup fresh lemon juice; 1 teaspoon sugar; *available at East Indian markets

14 ingredients

3 steps

Ingredients

2 tablespoons vegetable oil
3 fresh serrano or jalapeno chilies, seeded and chopped coarse (wear rubber gloves)
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/3 cup unsweetened shredded coconut*
3 cups packed fresh mint leaves, washed well and spun dry
1/2 cup packed fresh coriander sprigs, washed well and spun dry
3/4 cup plain yogurt
1/4 cup blanched slivered almonds, toasted lightly
2 tablespoons white-wine vinegar
1/4 cup fresh lemon juice
1 teaspoon sugar
*available at East Indian markets

Directions

1

In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them.
2

In a blender blend spice mixture with remaining chutney ingredients until smooth.
3

Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.