Serves: 5
Total Calories: 159

3/4 cup shelled and coarsely chopped mixed raw nuts such as walnuts, almonds, cashews and pine nuts
3 to 5 fresh green chili peppers, such as serrano, stemmed
5 to 7 green garlic shoots (with bulbs), bottom 3 to 4 inches only, thinly sliced
1 1/2 cups coarsely chopped fresh cilantro, including soft stems
1/2 cup fresh mint leaves
1/4 cup fresh lime juice or lemon juice, or to taste
1 teaspoon sugar
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/8 teaspoon ground asafoetida
1/4 teaspoon ground paprika

1. In a food processor or a blender, process together the nuts, green chili peppers and garlic until minced. Add the cilantro and mint to the work bowl and process, stopping a few times to scrape the sides with a spatula, until pureed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process until the chutney is smooth. Add the sugar, salt, and black pepper and process again. Adjust the seasonings. Remove to a bowl.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin and mustard seeds they should splatter upon contact with the hot oil, so lower the heat and cover the pan and reduce the heat until the splattering subsides. Stir in the asafoetida and paprika just to blend, then transfer the spice mixture to the chutney and swirl lightly to mix, with parts of it visible as a garnish. 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.

Nutritional Facts:

Serves: 5
Total Calories: 159
Calories from Fat: 132

More Recipes from the 1000 Indian Recipes Cookbook:
* Chutneys and Pickles
Basic Green Chutney
Cilantro-Lime Chutney
Classic Hyderabadi Ginger-Sesame Chutney
Cooked South Indian Mango Pickle
Cranberry Chutney Preserve
Crunchy Cucumber Pickle
Crushed Lemon and Fresh Red Chili Pepper Pickle
Eggplant and Malanga Root Pickle
Fragrant Mango Chutney
Fresh Coconut Chutney with Cilantro
Garlic and Fresh Red Chili Pepper Chutney
Green Garlic and Nuts Chutney
Hazram's Coconut-Tamarind Chutney with Mint
Lemon-Pickled Fresh Ginger Sticks
Mama's Punjabi Mango Pickle
Mama-in-Law's Mango Pickle with Roasted Spices
Minced Ginger-Lime Pickle
Mint Chutney with Pomegranate Seeds
Mint-Garlic Chutney with Peanuts and Tamarind
Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery
Mixed Vegetable Pickle with Garlic
Peanut and Garlic Chutney
Pearl Onions in Pickling Spices
Pickled Chili Pepper Purée with Tamarind
Pickled Turnips and Cauliflower
Pickled Turnips with Black Mustard Seeds
Prabha's Green Chili Pepper Pickle
Puréed Fresh Mango-Ginger Chutney
Puréed Green Mango Chutneys
Quick Mango Pickle
Rama's Grated Mango Pickle
Red Tomato Chutney Preserve with Sesame Seeds
Roasted Black Chickpea Chutney with Peanuts
Roasted Coconut Chutney
Roasted Dal and Fresh Green Chili Pepper Chutney
Scallion-Ginger Chutney
Semolina-Coconut Chutney
Sesame-Peanut Chutney
Shahina's Shredded Coconut Chutney
Sonth Chutney with Dried Mango Sliced
Sonth Chutney with Fresh and Dried Fruits
South Indian Cilantro Chutney
South Indian Tomato Chutney
Spicey Apple-Ginger Chutney Preserve
Spicy Apricot Chutney Preserve
Spicy Cranberry Pickle
Sun-Cured Pickled Lime (or Lemon) Wedges
Sweet Sonth Chutney with Dates
Sweet and Sour Fresh Lime Pickle
Tart Apple Ginger-Chutney with Green Tomatoes
Tomato Chutney Preserve with Cashews and Raisins
Vinegar-Marinated Green Chili Peppers
Water Pickle with Crispy Cauliflower and Carrots
Yogurt Cheese Chutney with Minced Greens
Yogurt Chutney with Puréed Greens
Yogurt Chutney with Roasted Dals and Spices
Yogurt-Almond Chutney