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 India - Pudina Chatney (Mint Cilanto Chutney)
adapted from Indian Light Cooking by Ruth Law
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Description
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Ingredients
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- 1/4 Cup Fresh Mint Leaves
- 3/4 Cup Cilantro Leaves
- 1 Tablespoon Fresh Ginger Root -- finely chopped
- 8 Medium Green Onion -- finely chopped
- 1 Medium Green Chile -- finely chopped
- 1 Tablespoon Lemon Juice
- Salt -- to taste
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Directions
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In food processor, process mint, cilantro, ginger and green onion to a coarse paste. Add salt and lemon juice. Gently process to a creamy relish. Transfer to a glass container and chill until ready to use. Keeps for 1 week.
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Serves
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1
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Time to Make
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0:00
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