Difference between revisions of "Mint Chutney I"
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* ½ cup fresh [[mint]], chopped | * ½ cup fresh [[mint]], chopped | ||
| − | == | + | == Procedures == |
# Sauté the onion in oil in a small heavy skillet over moderate heat, stirring, until pale golden. | # Sauté the onion in oil in a small heavy skillet over moderate heat, stirring, until pale golden. | ||
# Stir in the sultanas, wine vinegar, water, red pepper flakes, coriander, and salt | # Stir in the sultanas, wine vinegar, water, red pepper flakes, coriander, and salt | ||
Latest revision as of 14:38, 15 July 2012
Description
- Active time: 10 min | Start to finish: 30 min
- Makes about 1¼ cups
Ingredients
- ½ cup chopped onion
- 1 tablespoon olive oil
- ¼ cup sultanas, coarsely chopped
- 3 tablespoons white wine vinegar
- ¼ cup water
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground coriander
- ¼ teaspoon salt
- ½ cup fresh mint, chopped
Procedures
- Sauté the onion in oil in a small heavy skillet over moderate heat, stirring, until pale golden.
- Stir in the sultanas, wine vinegar, water, red pepper flakes, coriander, and salt
- Simmer 2 minutes.
- Transfer to a bowl and cool completely.
- Stir in mint just before serving.
