Rachel’s Recipe from Malaysia
Very similar to the fresh, vitamin-rich, Indian chutneys, this may be served with most curries as a condiment. It goes particularly well with Curry Puffs. This chutney may be frozen and then defrosted, though it will suffer a bit in quality.
Very similar to the fresh, vitamin-rich, Indian chutneys, this may be served with most curries as a condiment. It goes particularly well with Curry Puffs. This chutney may be frozen and then defrosted, though it will suffer a bit in quality.
Ingredients (It makes about 250 mL/ 8 FL OZ/ 1 cup)
Bunch of fresh mint (60 g/ 2 oz after trimming)
1-3 fresh, hot green chilies, coarsely chopped
1 cm/ ½ inch piece of fresh ginger, peeled and coarsely chopped
1 small onion (60 g/ 2 oz ), peeled and coarsely chopped
4 tablespoons fresh lime or lemon juice
½ teaspoon salt, or to taste
Instructions
Combine all the ingredients in the container of an electric blender and blend them to a paste. You may have to push them down with a rubber spatula a few times.