Guest guest Posted April 5, 2007 Report Share Posted April 5, 2007 I add chutneys to my collection of pestos and hummus. They are all very forgiving and very adaptable; going from dip, to spread, to sauce. @@@@@ Cilantro Mint Chutneys 2 cups packed fresh cilantro sprigs 1 cup packed fresh mint leaves 1/2 cup chopped white onion 1/3 cup water 1 tablespoon fresh lime juice 1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste 1 teaspoon sugar 3/4 teaspoon salt, or to taste Purée all ingredients in a blender, leaving some texture. Makes about 2 cups. Source: Adapted from Kiran Desai: Gourmet, April 2007 Formatted by Chupa Babi in MC: 04.02.07 ----- ___________________ Interested in getting caught up on today's news? Click here to checkout USA TODAY Headlines. http://track.netzero.net/s/lc?s=198954 & u=http://www.usatoday.com/news/front.htm?\ csp=24 Quote Link to comment Share on other sites More sharing options...
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