Saturday, March 10, 2012

Corriander Mint Chutney

I learnt to make this chutney from my friend sarika. You can serve this chutney with vada, samosa or bhaaji or make sandwiches. The mint and corriander release a very nice aroma and tangy taste of the lemon gives it a kick. The shell life of this chutney is generally a week. Store the chutney in an air tight container to retains its freshness. 

  • 2 cups corriander leaves
  • 20-25 mint leaves
  • 1 handful wet coconut
  • 2-3 green chillies
  • Lemon juice
  • 1 pinch jeera
  • 1/2 spoon ginger
  • Salt
  • Sugar
Process->In the blender add the corriander leaves, mint leaves, green chillies, ginger, jeera, salt and sugar. Pour little water and grind to make a smooth paste. Sprinkle little lemon juice and adjust the taste of salt and sugar as per your taste. 

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