Fresh Coriander Chutney
|Cumin seeds||1⁄2 Teaspoon|
|Coriander sprig||3 Cup (48 tbs)|
|Chopped fresh mint||1⁄2 Cup (8 tbs)|
|Thai green chili||1 Small, minced|
|Garlic||1 Clove (5 gm), minced|
|Freshly squeezed lime juice||2 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
1) In a mortar, pound the cumin, to form coarse powder.
2) In a food processor, add all the ingredients along with cumin.
3) Process to a paste, scrape the sides twice while blending.
4) Scrape the chutney in a bowl, and serve.
Can be stored in a refrigerator for up to 2 days.