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Mint and Radish Chutney
From Dorothy McNett's recipes at www.dorothymcnett.com. A great dip for all kinds of wonderful foods, especially your homemade Chapitis served alongside various cheeses from around the world!
2 cups fresh mint leaves
1/2 cup white or red radishes, coarsely chopped
1-2 or more fresh hot green chilies, coarsely chopped
1/2 small onion, chopped
1 teaspoon fine sea salt
zest and 2 tablespoons fresh lime juice
perhaps 2 tablespoons olive oil or water, if needed, for consistency
Put the mint leaves in food processor with steel chopping blade in place and whirl to puree the leaves. Add the radishes, chilies and onion and pulse just to chop finely to make a chutney / salsa consistency, adding the salt, zest and juice of the lime and about 2 tablespoons of olive oil or water, if needed. Serve as a dip for crackers, chapitis, or with grilled vegetables, fish and more.
Recipe created 1997-05-03.
