Mint Chutney With Pomegranate Seeds Recipes

MINT CHUTNEY WITH POMEGRANATE SEEDS

Steps:

• 1. Put the onion, chili peppers, lemon juice, and 2 tablespoons of water in a blender and blend until smooth. Add the mint and cilantro in 2 batches, adding more as the first batch is reduce to a smooth purée, blending until thoroughly puréed. Add the remaining 2 tablespoons of the water, if needed.2. Add the pomegranate seeds, pepper, sugar, and salt and blend again. Adjust the seasonings. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MINT CHUTNEY

Steps:

• Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.