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Saturday, August 7, 2010

Mint/Cilantro Sauce/Chutney


Mint/Cilantro Sauce/Chutney

This goes well with all Indian snacks, breads, or may spread it on wraps or sandwiches as condiment. I use it on my Paneer rolls. This can be made with or without mint leaves. (if making it without Mint leaves, consider increasing quantity of Cilantro leaves)

Ingredients:

2 bunches of chopped fresh coriander/cilantro leaves remove thick stems
2 cups fresh /mint leaves, stems removed
1 medium onion chopped
1” piece of ginger diced
1 small tomato chopped (optional)
4 cloves of garlic chopped (optional)
3-4 green hot chilies (adjust according to desired heat)
4 tablespoons Fresh Lime juice or bottled concentrated Lime/lemon juice
2 tablespoon plain yogurt
1 tsp salt or to taste
1/2 teaspoon of ground cumin (optional)

Method:
Remove thick stems from cilantro and all stems from mint twigs. Wash these leaves thoroughly and allow the water to drain.
Grind all the ingredients to a fine paste to desired consistency.

Refrigerate until use.

Serve with snacks or bread.
Recipe and Photograph by Surekha.

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