Breadcrumbs
| Spicy Buffalo Cauliflower Wings
| Ginger Ale
| Chickpea Vindaloo
| Tofu Curry
| Vegan Seafood Korma
| Tofu and Peanut Butter Curry
| Luchi
| 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 Gram Seedless Tamarind |
4 Tablespoon Water |
1 Coriander |
1 Mint leaves |
1 Green Chilli |
1 Teaspoon 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. |