Monday, June 2, 2008

Mint Chutney (Dalia coriander chutney)

1 small bunch of coriander leaves
1 small bunch of mint leaves
4 green chilies
3 to 4 cloves of garlic (optional)
1/2 tsp Cumin seeds
1/2 cup dalia/ roasted chana dal
salt to taste
1 tbsp Lemon juice OR 1 tbsp tamarind pulp
1/2 tsp cooking oil ( optional)
Dalia/Roasted chana dal
  • Put all the ingredients except lemon juice , in a small mixie
  • Grind it till it becomes like a smooth paste
  • Add water as and when required.
  • Once ground , if you have not added tamarind pulp you can add lemon juice at this time 
  • Store in a air tight bottle 
  • You can put it in a freezer and the chutney will stay fresh for months 

Serving Suggestions:
Serve with any kind of starter

Tip:Try using as little water as possible to make the chutney last longer.

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