Mint or mint and coriander chutney

Mint or mint and coriander chutney

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From
South East Asian Food

This fresh chutney frequently accompanies any Indian meal and is good served as a dip for fried appetisers as well.

Ingredients

Quantity Ingredient
4 cups mint leaves
or 2 1/2 cups mint and 11⁄2 cups coriander, mixed
3-6 green chillies
2 garlic cloves, (optional)
2-3 tablespoons lime juice or tamarind water, to taste
salt, to taste

Method

  1. In a mortar or a food processor attachment, grind the leaves, chillies, garlic and lime juice or tamarind water to a smooth paste, adding a little water if necessary to keep everything moving. Finally add salt to taste. The chutney should be thick.
Tags:
SBS
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