Mint Pudina Chutney

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Thursday, March 27, 2014

Ingredients:

1. 1/2 cup coriander leaves,

2. 1 cup mint leaves (Pudina)

3. Ginger thumb size

4. 5 to 6 garlic cloves

5. 1 green Chili

6. 3 tablespoon lemon juice

7. 1 teaspoon sugar

8. Salt to taste

9. 1 tablespoon sesame seed

Method:

1. Wash mint and coriander leaves.

2. Combine all ingredients in blender jar and bland. Add water as you blend to make it the consistency of thick like pancake batter.

3. Mint Chutney has a shelf life of about 7-10 days, in refrigerated.

4. Mint Chutney freezes well also and can be kept for the times when Mint is not readily available.