Preparation:
Combine the coriander, mint, bell pepper and jalapeno in a food processor. Process, scraping down sides of bowl as necessary, until the herbs and peppers are minced.
Add the water; process until the mixture is a finely textured, slightly watery puree.
Transfer the chutney to a nonreactive bowl. Stir in the lemon juice and salt. Adjust seasonings.
Cover and refrigerate for up to 3 days.
Any leftover chutney may be used in the Tandoori-Style Chicken Salad.
This condiment is pleasantly spicy. If you want it searingly so, add another jalapeno or adjust at the end with a little cayenne pepper. It is especially good paired with a sweet mango chutney. |
