Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 @@@@@ Gourmet Cilantro Chutney 6 scallions, coarsely chopped 1 1/2 teaspoons finely chopped small hot green chile, (to 2 t, or to taste) such as serrano or Thai, including seeds 2 teaspoons sugar 1 1/2 teaspoons ground cumin 1 1/2 teaspoons salt 1/4 cup fresh lime juice, (to 1/3, or to taste) 1/4 cup olive oil Purée all ingredients in a food processor until smooth. Servings: Makes about 1 1/2 cups. Active time: 15 min Start to finish: 15 min Source: Gourmet magazine, August 2005 Formatted by Chupa Babi: 08.13.08 Cooks' note: Chutney can be made up to 1 day ahead and chilled, covered. Bring to room temperature before serving. ChupaNote: this makes a lovely summer pasta sauce, thinned with a little pasta water or broth and served over a fresh whole wheat linguine. ----- Quote Link to comment Share on other sites More sharing options...
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