Mint & Coriander Chutney
Yield
1 servingsPrep
45 minCook
0 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
cilantro
|
*
|
| 1 | bunch |
mint leaves
|
*
|
| 1 | each |
green chili peppers
|
*
|
| 1 | ounce |
tamarind
seedless |
|
| 1 | teaspoon |
salt
|
|
| 4 | tablespoons |
water
|
|
| 1 | medium |
onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
cilantro
|
*
|
| 1 | bunch |
mint leaves
|
*
|
| 1 | each |
green chili peppers
|
*
|
| 28.9 | ml/g |
tamarind
seedless |
|
| 5 | ml |
salt
|
|
| 6E+1 | ml |
water
|
|
| 1 | medium |
onions
|
|
Directions
Wash and soak tamarind in water for ½ hour.
Clean pick and wash the coriander and mint.
Separate pulp from tamarind and squeeze out the pulp.
Grind coriander, mint, green chili and onion to fine paste.
Add the tamarind pulp and salt.
Blend well.
In an airtight jar can be refrigerated for up to one week.
