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India   -   Pudina Chatney (Mint Cilanto Chutney)   adapted from Indian Light Cooking by Ruth Law

  • 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
Directions 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.
Serves 1
Time to Make 0:00

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