Friday, December 3, 2010

Mint (Pudina) Chutney


1.      1/2 cup coriander leaves,
2.      1 cup mint leaves (Pudina)
3.      Ginger thumb size
4.      5 to 6 garlic cloves
5.      1 green Chili
6.      3 tablespoon lemon juice
7.      1 teaspoon sugar
8.      Salt to taste
9.      1 tablespoon sesame seed

1.      Wash mint and coriander leaves.
2.      Combine all ingredients in blender jar and bland. Add water as you blend to make it the consistency of thick like pancake batter.
3.      Mint Chutney has a shelf life of about 7-10 days, in refrigerated.
4.      Mint Chutney freezes well also and can be kept for the times when Mint is not readily available.


Curry and Comfort said...

Hi Daksha. I really like mint. This looks like a very nice recipe. I shall try it. : ) I also reviewed a lot of your recipes and they are all wonderful. Will be back often to try your dishes out. - Ramona (curry and comfort)

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