Preparation:
Coarsely chop coriander, mint, and peppers. Process
first eight ingredients in a blender, adding enough water to make a coarse
paste. Transfer to a nonmetallic container.
Heat oil in a saucepan. Add mustard seeds and let them splutter. Add
cumin seeds and stir until fragrant. Remove from heat and add to chutney.
Mix well before serving.
The chutney is best when made just before serving, but leftovers may be
refrigerated and used within 24 hours. |
