Pacific Northwest | February 29, 2004Pacific Northwest MagazineFebruary 29, 2004seattletimes.com home
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CONTENTS
COVER STORY
PLANT LIFE
TASTE
NORTHWEST LIVING
NOW & THEN
PREVIOUS ISSUES OF PACIFIC NW


Fresh Mint or Coriander Chutney

Makes about 1 cup

Depending on the season, you can make this with all mint or mostly coriander (cilantro).

3 cups mint (leaves only) and cilantro (leaves and tender green stems)
1 shallot or 1 tablespoon onion, coarsely chopped
1 teaspoon ginger, peeled and coarsely chopped (optional)
1 small fresh Anaheim or other mild green chili pepper
1 teaspoon salt
1/2 teaspoon black pepper (reduce by half if using freshly ground)
5 tablespoons fresh lemon juice

1. Wash mint and cilantro leaves well in several changes of water and set aside. Stem and seed chili and remove white pith.

2. If using a food processor, put all ingredients together and pulse until they achieve the consistency of pesto.

3. If using a blender, first blend onion, ginger, green chili, salt and pepper with a tablespoon of lemon juice. Then add leaves in batches, alternating with lemon juice, and pulse. In between, scrape down sides of blender jar with a spatula.

4. Serve immediately or refrigerate in glass jar. Keeps about three days.

Also: Date Chutney with Almonds

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