Tangy Coriander (Cilantro) Mint Chutney

Recipe by dimpi sista
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
  • Dissolve the tamarind paste in a tablespoon of water.
  • 'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
  • Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
  • I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
  • Taste the puree and season to taste.
  • Heat a non-stick skillet on meadium heat.
  • Add the oil, and when the oil is warm add the herb puree.
  • Stir around until the water evaporates and the mixtures darkens in color.
  • Cool and transfer to an airtight container. Store in the refrigerator.
  • This chutney can be served with samosas, pakora, fritters or other savory snacks.
  • It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
  • You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.
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