Sunday, May 16, 2010

Mint-Coriander Chutney

Perfect as a dipping sauce for samosa and cutlets, or on main course dishes like biryani
1 bunch fresh Mint
1 bunch fresh coriander (or cilantro)
2 cloves Garic
1 small Tomato
3 to 4 green chillies (according to your taste).
1/2 tsp salt or according to your taste
2 tsps lime juice
1/2 cup water
Cut off roots from the coriander and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.
Peel garlic , remove stalks from green chillies and cut tomatoes in dice Wash all these ingredients thoroughly.
Grind all the ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste in a food processor.
mix salt and lemon and serve.

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