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February 19, 2009

Coriander - Mint Chutney

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Last Updated: 19-2-2009
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Ingredients :    
Dry ground Coriander leaves
- 1 cup
Dry ground Mint leaves - 1/2 cup
Refined Oil
- 3/4 cup
Curry Leaves - 1/4 cup
Asafoetida, Fried and powdered in oil - 1 tsp
- 2 tsp
Fenugreek - 1/4 tsp
White gram dal - 1 dsp
Dry chillies with seeds removed - 4 nos (split each into 3pieces)
Red Chilly powder - 1 dsp
Tamarind - to taste
- a pinch
Salt - to taste
  Popular Tags:
   Coriander,   Tamarind,  

Method of Preparation :

Heat oil in a pan and season mustard, fenugreek and white gram dal. Put curry leaves and dry chillies. Sauté adding chilly powder. Stir in the ground leaves and sauté on a low fire till oil separates. 

Squeeze tamarind in little water. Add salt, asafoetida powder and tamarind water to the chutney. Mix well and remove from fire. Add a pinch of sugar and when cool, store in a dry container. This chutney can be stored for a long period without decay.

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   T.Gayathri, HosurReplyPosted On:3/2/2010
it is very useful for us. send us some tips often.
   Anu, CherthalaReplyPosted On:9/9/2009
dsp - Desert Spoon
   ADITI CHATTERJEE, mumbaiReplyPosted On:8/9/2009
what is dsp?