2 md Bunches fresh coriander

      1 md Bunch fresh mint

      6    Fresh jalapeno peppers

           -OR- to taste
      1 sm Onion; chopped

      1    Piece fresh ginger (1/2")

           -- peeled and grated
      1 ts Lime juice

    1/2 ts Sugar

           Salt; to taste
      1 ts Vegetable oil

    1/2 ts Mustard seeds

    1/2 ts Cumin seeds

  This tongue-tingling chutney from India goes well with party snacks,
  breads, and rice dishes.  The spiciness can be adjusted to individual
  palates.
  DIRECTIONS: =========== Coarsely chop coriander, mint, and peppers. Process
  first eight ingredients in a blender, adding enough water to make a coarse
  paste. Transfer to a nonmetallic container.
  Heat oil in a saucepan.  Add mustard seeds and let them splutter.  Add
  cumin seeds and stir until fragrant.  Remove from heat and add to chutney.
  Mix well before serving.
  The chutney is best when made just before serving, but leftovers may be
  refrigerated and used within 24 hours.
  Source: Shubha B. Subbarao (Green Bay, Wisconsin) Published in: The Herbal
  Companion - January/February 1994