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spacer Cilantro/Mint Chutney

Here's a condiment I like. A friend of mine has been known to eat it with a spoon. Good on chicken, pork, even some fish.
Susan

Cilantro/Mint Chutney
Printer version of this recipe

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
Subject: Cilantro/Mint Chutney (a.k.a. pesto)
Date: Mon, 31 Jul 2000