Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium bunch  fresh coriander
   1      medium bunch  fresh mint
   6                    fresh jalapeno peppers -- (or), to taste
   1      small         onion -- chopped
   1      piece         fresh ginger -- (1/2"), peeled and
                        -- grated
   1      tablespoon    lime juice
     1/2  teaspoon      sugar
                        salt -- to taste
   1      tablespoon    vegetable oil
     1/2  teaspoon      mustard seeds
     1/2  teaspoon      cumin seeds

Preparation:

This tongue-tingling chutney from India goes well with party snacks, breads, and rice dishes. The spiciness can be adjusted to individual palates. Coarsely chop coriander, mint, and peppers. Process first eight ingredients in a blender, adding enough water to make a coarse paste. Transfer to a nonmetallic container. Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and stir until fragrant. Remove from heat and add to chutney. Mix well before serving. The chutney is best when made just before serving, but leftovers may be refrigerated and used within 24 hours. Published in: The Herbal Companion - January/February 1994