Madhur's Fresh Coriander Chutney
Madhur Jaffrey, Martha's friend and the author of numerous Indian cookbooks, recommends chutneys to enhance and complement the flavors of soups, appetizers, and main courses.
- 3 cups green coriander, coarsely chopped
- 1/2 to 1 hot green chile, coarsely chopped
- 1 1/2 tablespoons freshly squeezed lemon juice, (1/2 lemon)
- 1/2 teaspoon salt
- 1/2 teaspoon ground roasted cumin seeds
- Freshly ground pepper
Combine all ingredients in the jar of a blender. Blend, stopping to push mixture down the sides of the blender several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container, refrigerated, for up to 2 days.
SourceMartha Stewart Living, October 1998