The Vegetarian Curry Bible

Mint Chutney

by Sunita

Mint and Coriander Chutney

Ingredients:

•

1 bunch Coriander leaves

1 bunch Mint leaves

1 Green chili

1 oz Seedless tamarind

1 tsp Salt

4 Tblsp Water

cooling

in the summer and usually eaten with samosas and other fried snacks.

There are lots of different ways to whip up this dish and the one below

is typically "Bangalore"-ian.

Pudina Chutney" as it is called in India, is a green chutney that is very

1 medium Onion

Ingredients

•

1 bunch mint leaves, washed and chopped

1 small onion, chopped

3-4 cloves garlic, crushed

1 small piece ginger, sliced

4-5 green chillies, chopped

1 tsp coconut(optional), shredded

2-3 tsp lemon juice

1 tsp cumin seeds or powder

1 tsp urad dhal

1 tsp channa dal

Method:

1. Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the

coriander and mint.

Separate pulp from the tamarind and squeeze out the pulp. Grind coriander,

mint, green chili and onion into a fine paste. Add the tamarind pulp and salt.

Blend well.

In an airtight jar this can be refrigerated for up to one week.

Salt to taste

Method

Fry all these in a little oil, one by one.

Blend to a smooth paste using a little water.

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