Sunday, May 16, 2010

Mint-Cilantro Chutney

This recipe makes a generous amount of the fresh herb chutney
Serve the Tandoori-Spiced Grilled Shrimp with basmati rice or naan (Indian flatbread) heated on the grill.


1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup chopped onion
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
1 serrano chile, seeded and chopped
1 garlic clove


To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.

No comments:

Post a Comment