Mint-Coriander Chutney

Course : Chutney
Serves: 1
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2 medium Bunches fresh coriander
1 medium Bunch fresh mint
6 medium Fresh jalapeno peppers -OR- to taste
1 small Onion -- chopped
1 Piece fresh ginger (1/2 inch) -- peeled and grated
1 tablespoons Lime juice
1/2 teaspoon Sugar
1 teaspoon Salt -- to taste
1 teaspoon Vegetable oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds

Preparation / Directions:

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.

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