Advertisement
1½ cups
Easy
Published 1992
A spicy and refreshing chutney that works well with almost any curry. I especially love it with Curried Crab Cakes ( the Indian Fritto Misto al Mare, or grilled or baked fish in a tandoori marinade.
Combine all the ingredients in a blender and process to a smooth purée. Add water, if necessary, to thin to desired consistency. Transfer to a serving bowl and refrigerate until serving time. This chutney keeps well for about 1 day, and then the color begins to fade. (It still tastes good, though!)