Total time: 20 minutes
Servings: Makes 3/4 cup
Note: From "Climbing the Mango Trees" by Madhur Jaffrey.
2 teaspoons lemon or lime juice
3/4 cup finely chopped tomato
1 well-packed cup fresh mint leaves, coarsely chopped
1 well-packed cup fresh
cilantro leaves, coarsely chopped
5 to 6 fresh, hot green chiles with their seeds (use either bird's eye or cayenne-type chiles), chopped
1/2 teaspoon sugar
1/8 to 1/4 teaspoon salt
Combine the lemon or lime juice, tomato, mint, cilantro, chiles and sugar in a food processor. Blend until you have a smooth paste, pushing down with a rubber spatula whenever necessary. Add the salt, a little at a time, and blend until you have a balance of flavors you like. You can add more of any of the seasonings, if necessary. Serve immediately.
Each tablespoon: 13 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 38 mg. sodium.
Green chutney (Hari chutney)
Chopping up green chiles. (Luis Sinco / Los Angeles Times)
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.