Coriander and mint chutney


1 bunch coriander sprigs
1 bunch mint sprigs
4-5 green chillies (for hot flavor)
1/2 cup lemon juice
1/4 cup water
2 tsp salt

Optional Ingredients

1 tbsp tamarind paste diluted with 3 tbsp water

Rinse coriander and mint thoroughly. Chop the sprigs and chillies coarsely. In a blender beat on high adding water and lemon juice. If you are using tamarind instead of lemon add it after you beat the ingredients in the blender. Add salt. Referigerate it in a airtight bottle or container. Can be stored for a week.

To prepare tamarind juice: Add warm water in thick paste to loosen. Stir for a minute.

Serving suggestion: Serve as a condiment with lunch or dinner.

Serves two for a week.

Tip: Can be made ahead of time for special guests or parties. My mom-in-law and father-in-law loved it.

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