Mint Chutney With Pomegranate Seeds Food

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MINT CHUTNEY WITH POMEGRANATE SEEDS



Mint Chutney with Pomegranate Seeds image

Number Of Ingredients 10

1 small red onion, coarsely chopped
3 to 5 coarsely chopped fresh green chili peppers, stemmed
1 tablespoon fresh lemon juice
2 to 4 tablespoons water
2 cups fresh mint leaves
1 cup coarsely chopped fresh cilantro, including soft stems
2 teaspoons ground dried pomegranate seeds
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
1 teaspoon salt, or to taste

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.

Nutrition Facts : Nutritional Facts Serves

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