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1/2 teaspoon cumin seeds, dry roasted and coarsely ground
1 teaspoon or store-bought
3 to 5 fresh green chili peppers, such as serrano, stemmed
4 quarter-size sliced peeled fresh ginger
1 small green bell pepper, coarsely chopped
5 to 6 scallion, green parts only, coarsely chopped
3 cups firmly packed, coarsely chopped fresh cilantro, includ...
1/2 cup fresh mint leaves
2 to 3 tablespoons fresh lime juice or lemon juice
1 teaspoon sugar
1 teaspoon salt, or to taste
1. Prepare the cumin seeds and chaat masala. Then, in a food processor or a blender, blend together the green chili peppers, ginger, bell pepper, and scallion greens until minced. Add the cilantro and mint to the work bowl and process, scraping the sides with a spatula a few times, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process to make a smooth chutney.
2. Add the chaat masala, sugar, and salt and process again. Adjust the seasonings. Transfer to a bowl and lightly mix in the cumin with some of it visible as a garnish. Serve immediately, refrigerate about 10 days or freeze up to 6 months.
1 teaspoon or store-bought
3 to 5 fresh green chili peppers, such as serrano, stemmed
4 quarter-size sliced peeled fresh ginger
1 small green bell pepper, coarsely chopped
5 to 6 scallion, green parts only, coarsely chopped
3 cups firmly packed, coarsely chopped fresh cilantro, includ...
1/2 cup fresh mint leaves
2 to 3 tablespoons fresh lime juice or lemon juice
1 teaspoon sugar
1 teaspoon salt, or to taste
1. Prepare the cumin seeds and chaat masala. Then, in a food processor or a blender, blend together the green chili peppers, ginger, bell pepper, and scallion greens until minced. Add the cilantro and mint to the work bowl and process, scraping the sides with a spatula a few times, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process to make a smooth chutney.
2. Add the chaat masala, sugar, and salt and process again. Adjust the seasonings. Transfer to a bowl and lightly mix in the cumin with some of it visible as a garnish. Serve immediately, refrigerate about 10 days or freeze up to 6 months.
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