Saturday, March 20, 2010
Mint and Cilantro Chutney
I like to make this chutney and freeze it in small portions. Comes in so handy to make that sandwich for a snack or breakfast when I have nothing but bread in the fridge. Here comes the recipe.
Fresh Mint Leaves- 2 Cups
Coriander - 1 cup, washed, stemmed and roughly chopped
Onion- 3/4 Cup, chopped
Green Chillies - 2 or 3, adjust to taste
Sugar - 1 teaspoon(optional)
Juice of 1 lemon
Salt to taste
Procedure: Grind everything to a fine paste using very little water. Use as needed.
Variation: Use 2 tablespoons grated fresh coconut / a few pods of garlic/ some ginger to vary the taste.
With the mango season around the corner, try using raw mango instead of lemon juice for a refreshing taste.