St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Cilantro/Mint Chutney 

3/4 cup loosely packed cilantro leaves and tender stems, washed 
1/4 cup loosely packed fresh spearmint leaves, washed 
1 jalapeno pepper, stems and seeds removed 
1/4 teaspoon salt 
Juice of 2 limes 
a little grated lime peel, if desired 
Optional: up to 1 Tablespoon vegetable oil 

Either puree all ingredients in a blender 
   or simply chop herbs and peppers very finely 
and combine with liquid ingredients. 

Taste for hotness, tartness and salt. 
Adjust if necessary. 

Will keep for a few days in the refrigerator. 

From: "Glenn, Susan H." 
Subject: Cilantro/Mint Chutney (a.k.a. pesto) 
Date: Mon, 31 Jul 2000