Chutney with ginger and herbs
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Complexity: easily
Complexity: easily
Chutney with ginger and herbs - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup fresh basil
- 1/2 cup fresh mint
- 1/2 cup fresh cilantro
- 1 tbsp peeled and chopped ginger
- 1 jalapeño pepper, seeded
- 2 tbsp chopped onion
- 2 tablespoons fresh lime juice
- 2 tablespoons of water
- 1 teaspoon ground coriander
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/4 cup vegetable oil
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Cooking the dish according to the recipe:
- Place basil, mint, cilantro, ginger, jalapeño pepper, and onion in a food processor or blender. Add lime juice, water, cilantro, sugar, salt, and vegetable oil. Blend until smooth.
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