Serves: 5
Total Calories: 3
1. In a food processor or blender, process together the green chili peppers and scallion greens until minced. Add the mint and cilantro to the work bowl and process, stopping a few times to scrape the sides with a spatula, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process until the chutney is smooth.
2. Add the sugar, salt, and pepper and process once again. Adjust the seasoning. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Green Chutney recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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