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7 Jan 2014

Coriander mint chutney













Servings : 2


Ingredients:

Content
 Quantity
 Comment
Coconut
1 cup
Desiccated
Salt
To taste

Tamarind
1 small piece

Oil
1 tbsp
For frying
Green chili
1 medium

Coriander leaves
2-3 tbsp

Mint leaves / pudina
2 tbsp







Method:

Heat oil in a tadka pan, add the green chili and tamarind and fry till light brown. Cool and grind it with coconut, salt, coriander leaves, mint leaves to a smooth paste. Add water if required. Serve.

Tips:


During cold season you can use warm water to grind so that the coconut does not leave butter after grinding.

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