Prep 15 mins
Cook 0 mins
This is another simple recipe from a publication of the Indian government dating from at least 45 years ago. It is intended to be served with pakoras or curry. It would be particularly good with a lamb curry.
- 1 cup fresh mint leaves, firmly packed
- 1 large onion
- 1 1/2 lemons, juice of or 1⁄4 cup tamarind juice
- 1 red ripe beefsteak tomato
- 1 teaspoon seeded chopped green chili peppers (or a mixture of the two) or 1⁄8 teaspoon cayenne pepper (or a mixture of the two) or 1⁄8 teaspoon tellicherry black pepper (or a mixture of the two)
- The mint leaves should be rinsed until the water runs clear, and removed from the stems before measuring.
- Core and partially seed the tomato.
- (when the tomato is cored, squeeze and expel seeds through the hole without crushing the tomato).
- Peel and roughly chop the onion.
- Put all ingredients into a food processor fitted with a blade or in a blender.
- Pulse the machine until the mixture becomes a thick paste; do not allow it to liquefy.
- Check the flavor, The flavor should be tart. Add more lemon juice, chili or pepper and salt if needed.
- (substitute tamaring water for lemon juice for a different and more authentic taste. Tamarind concentrate can be purchased in Indian stores and diluted with water to the tartness of lemon juice or used as is. Tamarind water can also be made by soaking tama).
- Serve with pakoras or curry.