Time 10m Yield 2/3 cup. Number Of Ingredients 9 Steps:
In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.
Time 10m Yield 8 Number Of Ingredients 7 Steps:
In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.
Time 10m Number Of Ingredients 4 Steps:
Blitz the mint leaves, sugar and yogurt with some freshly ground black pepper until well blended. Add the lime or lemon juice before serving.
Time 10m Yield 4 servings Number Of Ingredients 6 Steps:
In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed. This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
Time 5m Yield 3/4 cup Number Of Ingredients 9 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.
Yield Makes about 1 1/4 cups Number Of Ingredients 9 Steps:
Cook onion in oil in a small heavy skillet over moderate heat, stirring, until pale golden. Stir in raisins, vinegar, water, red pepper flakes, coriander, and salt and simmer 2 minutes. Transfer to a bowl and cool completely. Stir in mint just before serving.
Time 2h15m Yield 28 Number Of Ingredients 6 Steps:
In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.
Yield Makes about 1 1/2 cups Number Of Ingredients 14 Steps:
In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them. In a blender blend spice mixture with remaining chutney ingredients until smooth. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.
