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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons vegetable oil |
3 fresh serrano or jalapeño chilies, seeded and chopped coarse (wear rubber gloves) |
1 tablespoon fennel seeds |
1 teaspoon cumin seeds |
1 teaspoon coriander seeds |
1/3 cup unsweetened shredded coconut |
3 cups packed fresh mint leaves, washed well and spun dry |
1/2 cup packed fresh coriander sprigs, washed well and spun dry |
3/4 cup plain yogurt |
1/4 cup blanched slivered almonds, toasted lightly |
2 tablespoons white-wine vinegar |
1/4 cup fresh lemon juice |
1 teaspoon sugar |
Directions:
1. In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them. In a blender blend spice mixture with remaining chutney ingredients until smooth. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.
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