Tangy Coriander (cilantro) Mint Chutney

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 bunches cilantro (corriander leaves)
• 1 bunch fresh mint, small
• 3 green chilies, small variety
• 1/4 teaspoon tamarind paste
• 1 pinch asafetida powder (or paste)
• 1/8 teaspoon salt
• 1 teaspoon oil

Recipe

• 1 prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
• 2 dissolve the tamarind paste in a tablespoon of water.
• 3 '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.
• 4 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.
• 5 i've deliberately listed only a small amount of salt because the correct amount is totally to taste.
• 6 taste the puree and season to taste.
• 7 heat a non-stick skillet on meadium heat.
• 8 add the oil, and when the oil is warm add the herb puree.
• 9 stir around until the water evaporates and the mixtures darkens in color.
• 10 cool and transfer to an airtight container. store in the refrigerator.
• 11 this chutney can be served with samosas, pakora, fritters or other savory snacks.
• 12 it can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
• 13 you can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.