Wasabi and green chili chutney

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Don’t let the words “wasabi” or “green chili” scare you away from this chutney. The mayonnaise and lime juice cut through the heat of these immensely spicyingredients to give you a dipthat isn’t too dangerous for your palate.

Enjoy this spread on basic vegetable sandwiches or smeared on a plain flatbread or Potato and Dill Stuffed Parathas.

Ingredients

        1 tablespoon prepared wasabi paste.

        2 small fresh green chili peppers, deseeded.

        5 green onions (scallions), coarsely chopped.

        1 cup (8 g) fresh mint leaves, 3 cups (120 g) coarsely-chopped fresh coriander leaves (cilantro).

        ¼ cup (65 ml) fresh lime juice, 1 tablespoon low-fat mayonnaise.

        2 teaspoons sugar, Salt, to taste.

Instructions

Step 1:

Blend the wasabi, green chili peppers and green onions in a blender or food processor until well minced. Add the mint and coriander leaves, and then continue blending, scraping the sides with a spatula, until puréed.

Step 2:

As you blend, drizzle the lime juice through the feeder tube into the bowl and process until the chutney is smooth.

Step 3:

Add the mayonnaise, sugar and salt, and mix. Adjust the seasonings. Transfer to a bowl and serve immediately or refrigerate for up to two weeks.

Food: Wasabi and green chili chutney

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