Breadcrumbs  | Spicy Buffalo Cauliflower Wings | Ginger Ale | Chickpea Vindaloo | Tofu Curry | Vegan Seafood Korma | Tofu and Peanut Butter Curry | Luchi | Mint and Coriander Chutney  |

Text Print

Mint and Coriander Chutney

A very nice side dish for any main course


Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 30 Minutes Cooking Time 10 Minutes

Photo soon folks


30 Gram Seedless Tamarind
4 Tablespoon Water
1 Coriander
1 Mint leaves
1 Green Chilli
1 Teaspoon Salt
1 Onion, sliced
Wash and soak tamarind in water for 1 hour.
Separate pulp from the tamarind by squeezing out the pulp.
Grind the coriander, mint, green chilli and onion into a fine paste.
Add the tamarind pulp and salt.
Blend well.
Store in an airtight jar in the fridge for one week.