My favorite Indian appetizer, mainly because I love to slather on the chutney. The chutney is also great on grilled chicken or just about anything. I’ve been known to eat it with a spoon.
1 bunch cilantro, rinsed and with tough stems removed (about 1 1/2 cups packed)
1 cup packed fresh mint, washed and with stems removed
4 garlic cloves, peeled
2 tablespoons fresh lime juice
1/2 cup water
1/2 teaspoon salt, or to taste
1 jalepeno pepper or green chile, seeds removed (optional)
1 inch piece of fresh ginger root, peeled and chopped (optional)
Place all items in bowl of food processor. Puree until smooth. Can be eaten immediately or referigerated for up to two days.
1 package papadams or papads (dried lentil pancakes, make sure they are peanut-free)
Canola oil for frying
Heat 1/2 inch of oil in a medium skillet. Prepare papadams according to package directions. Serve immediately with a bowl of chutney for dipping.