Mint or Coriander Chatni
Ingredients
1 bunch fresh mint or coriander
5 spring onions (scallions)
2 or 3 fresh green chillies
1/2 teaspoon crushed garlic
1 teaspoon salt
2 teaspoons sugar
1 teaspoon garam masala
125 ml/4 fl oz/1/2 cup lime or lemon juice
2 tablespoons water
Directions
Wash the fresh herb, shake off excess water and pick the leaves, measuring in a cup to give 1 cup firmly packed leaves. Cut the spring onions into short lengths, using the green leaves as well as the white portions. Discard stems of chillies, seed them and cut into pieces.
The easiest way to make this fresh chatni is to use an electric blender. Put all the ingredients into the blender and start on low speed, stopping now and then to scrape ingredients down onto the blades. It may be necessary to add a spoonful or so more water or lemon juice. Increase speed of blender until you have a smooth purée. Turn into a bowl and cover immediately with plastic wrap to preserve the bright green colour. Chill until required. If a blender is not available, chop everything finely and pound using a mortar and pestle, adding the liquid after pounding.
Note: For a milder version of this fresh herb chatni, stir in about half its volume of thick natural yogurt after blending herbs.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)