Mint And Coriander Chutney Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 bunch: Coriander leaves,
1 bunch: Mint leaves,
1: Green chilli,
1 ounce: Seedless tamarind,
1 tsp: Salt,
4 tbsp: Water,
1 Medium: onion,
Directions:
Recipe by: Somesh Rao 1. Wash and soak tamarind in water for 1/2 hour 2.
Clean pick and wash the coriander and mint. 3. Separate pulp from tamarind
and squeeze out the pulp. 4. Grind coriander, mint, green chili and onion
to fine paste. 5. Add the tamarind pulp and salt. 6. Blend well. In an
airtight jar can be refrigerated for up to one week.
Source from luhu.jp
Clean pick and wash the coriander and mint. 3. Separate pulp from tamarind
and squeeze out the pulp. 4. Grind coriander, mint, green chili and onion
to fine paste. 5. Add the tamarind pulp and salt. 6. Blend well. In an
airtight jar can be refrigerated for up to one week.
Source from luhu.jp
Tags
Chutneys