MINT AND CORIANDER CHUTNEY
An Indian recipe for MINT AND CORIANDER CHUTNEY.
ThaiOtherIntermediate120 minBy Northstar
Ingredients
Servings
4
- 1 bunch Coriander leaves
- 1 bunch Mint leaves
- 1 Green chili
- 1 oz Seedless tamarind
- 1 tsp Salt
- 4 Tblsp Water
- 1 medium Onion
Instructions
- 1
Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week. Breads
Tags
soupindian-recipes-2