Ingredients:
1 cup mint leaves
1 cup coriander leaves
1 tablespoon oil
3 small green chilies
1 1/2 tablespoons tamarind paste
1/2” piece finely chopped ginger
2/3 cup grated coconut
1/4 tsp sugar
salt to taste
Method:
Heat the oil in a frying pan or kadai and fry the green chilies, tamarind and ginger for 2 minutes. Remove the pan from the heat and add mint and coriander leaves and mix completely. Do not allow the mint to fry too much or it will have a bitter taste. Place the mixture together with coconut, salt and sugar in a food processor or grinder and mix until well blended.
Note:
To make the chutney milder or hotter adjust the amount of green chilies.
1 cup mint leaves
1 cup coriander leaves
1 tablespoon oil
3 small green chilies
1 1/2 tablespoons tamarind paste
1/2” piece finely chopped ginger
2/3 cup grated coconut
1/4 tsp sugar
salt to taste
Method:
Heat the oil in a frying pan or kadai and fry the green chilies, tamarind and ginger for 2 minutes. Remove the pan from the heat and add mint and coriander leaves and mix completely. Do not allow the mint to fry too much or it will have a bitter taste. Place the mixture together with coconut, salt and sugar in a food processor or grinder and mix until well blended.
Note:
To make the chutney milder or hotter adjust the amount of green chilies.
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