Here is the addition for the wonderful and tasty chicken kababs that I had given you earlier.
Enjoy!
From the Nest
One 1-inch piece 1-inch diameter fresh ginger, peeled and sliced into coins
2 to 3 serrano peppers, or 2 small jalapeño peppers, seeded
Six 6-inch lengths of scallion greens (tops), chopped
2 cups very tightly packed fresh cilantro, with thin stems (about 2 very large bunches), coarsely chopped
1/2 cup tightly packed fresh mint leaves
1/2 teaspoon ground cumin seed
3/4 teaspoon Garam Masala Spice Blend (recipe follows)
1 teaspoon kosher salt
1/2 teaspoon sugar
2 to 3 tablespoons vegetable oil
1/4 cup fresh lime juice
Directions
1. Combine all the ingredients except the lime juice in the bowl of a food processor. Process until finely chopped, pulsing and scraping down the sides of the bowl as needed (this make take a few tries as the herbs can be stubborn). Add the lime juice and process until a bright green paste forms. It should be spreadable but not quite fluid.
Pulse in small amounts of lime juice, oil, or water to thin, if necessary. Serve or transfer to an airtight container and store in the refrigerator for up to a week.
For Garam Masala Recipe
Garam Masala Spice Blend
Makes 1 1/2 teaspoons
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
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