Mint and Cilantro Chutney

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             FOOD FUNNY
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Thanks again to Anna Welander for this one:

Two successful restaurateurs were discussing business when one suddenly
dropped his head and solemnly announced, "Did you know that my married
daughter is having an affair?"

"Is that so," said the other. "Who's catering it?"

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             TODAY'S RECIPE
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Most meals in India include several chutneys that add flavor and texture
to any dish. Mint chutney is prized not only for its flavor but for its
putative aid to digestion. Use this with any fish, poultry, meat, or vegetable dish.

Mint and Cilantro Chutney

1 cup (250 ml) fresh mint leaves, preferably peppermint
1/2 cup (125 ml) cilantro (coriander leaves)
1/2 cup (125 ml) coarsely chopped shallot or onion
3 scallions (spring onions), coarsely chopped
3 jalapeño or other hot peppers, seeded and coarsely chopped
3 Tbs (45 ml) water
2 Tbs (30 ml) lime or lemon juice
Salt to taste

Combine all the ingredients in a food processor and process, or crush in
a mortar and pestle, to form a coarse puree. Refrigerate covered for no
more than 24 hours.
Makes about 1 cup (250 ml).
Received on Tue Feb 19 23:18:28 2008