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Thursday, 29 March 2012

Mint-Coriander chutney


I had loads of mint in the fridge to get rid of so decidec to make this chutney which I could use as dips and in sandwiches for my packed lunch.
Ingredients:
mint leaves-1 cup
coriander leaves-half cup
greenchilli-4
garlic cloves-4
ginger-1"
cumin seeds-1tsp
sugar -1tsp
lemon juice-1tbsp or small piece tamarind
fresh or dessicated coconut-2tbsp (optional), to thicken the consistency and tone down the strong taste
salt
Method:
1. Grind all the ingredients in a mixie without adding water to a smooth paste.
2. Serve with snacks or biryani or as sandwich filling

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