Breadcrumbs | | Vegan Lobster Madras | Spicy Vegan Potato Curry | Kulfi | Aubergine, Potato and Chickpea Balti | Mushroom Bhajii | Vegetable Bhuna | Mint and Coriander Chutney |
Mint and Coriander Chutney
A very nice side dish for any main course
Serves 4-6 (Estimated) Rating 4/5
Prep Time 30 Minutes Cooking Time 10 Minutes
| Ingredients |
| 30 g Seedless Tamarind |
| 4 tbsp Water |
| 100 g Fresh Coriander |
| 100 g Fresh Mint |
| 1 Green Chilli, sliced |
| 1 tsp Salt |
| 1 Onion, sliced |
| Method |
| 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. |