Ingredients
-
1
-
1
-
6 - 7
-
1
-
2 - 4
-
1
-
1/2
-
2
-
-
-
-
-
-
-
Directions
The Indian Condiment – Coriander-Mint or Green Chutney,This is a wonderful condiment. Use it as a dipping sauce or as a sandwich spread. This simply tastes yum!,We just moved and I have no idea which box my Indian cookbook is in, so this recipe was a good find for our samosas this evening. We ended up using two or three times as much coriander as mint – that’s the size our “bunches” were – and that was about perfect. I didn’t have a lot of ginger on hand, maybe an inch or two. We used one jalapeno pepper and halved the garlic because we are not big fans of the uncooked garlic taste. I also added about 1/3 cup of plain yogurt, mainly to get the blender going. Thank you so much for posting this!,This is a wonderful condiment. Use it as a dipping sauce or as a sandwich spread. This simply tastes yum!
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Steps
|
1
Done
|
Snip of the Roots from Both the Bunches. |
|
2
Done
|
Peel the Garlic Cloves and Clean the Ginger Piece. |
|
3
Done
|
Remove Stalks from Green Chillies. |
|
4
Done
|
Put All Ingredients in a Blender, Add Salt, Sugar, and Lime Juice. |
|
5
Done
|
Grind to Make a Smooth Paste. |
|
6
Done
|
Remove in a Bowl. |
|
7
Done
|
Chill to Serve. |
|
8
Done
|
Green Chutney Can Be Refrigerated For Up to 6-7 Days. |
