| Ingredients: 2 stemmed, seeded chili, serrano 6 green parts only scallions 2 Cup(s) fresh mint 3 Cup(s) including soft stems cilantro 3 Tablespoon(s) to taste lime juice 1 Teaspoon(s) sugar 1 Teaspoon(s) salt 1/2 Teaspoon(s) freshly ground pepper, black |
Directions:
1. In a food processor or blender, process together the green chile 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 pureed. As you process, drizzle the lime juice through the feeder tube until the chutney is smooth. 2. Add sugar, salt, and pepper, and process again. Adjust seasonings. Transfer to a bowl and serve immediately. Refrigerate up to 10 days, or freeze up to 6 months. |