Recipes
 Name
of the recipe - Mint Chutney
Ingredients
|
|
|
3 cups fresh mint leaves
|
|
1 cup water I. 1 cup shredded,
unsweetened coconut 1/2 small green chili, chopped
|
|
1 inch piece of fresh ginger, peeled
and chopped fine 1 tablespoon ghee
|
|
1/2 teaspoon cumminseeds 1/2 black
mustard seeds 1 pinch hing
|
|
4 curry leaves, fresh or dried 1/2 lime
|
|
1/4 teaspoon salt
|
Method of Preparation
Wash the mint leaves and discard long stems.
Put the mint, water, coconut, chilli and ginger into a blender and
blend on medium until it is a well mixed and finely ground paste.
Heat a saucepan on medium and add the ghee, cumminseeds, mustard,
hing and curry leaves. Cook until the seeds op. Cool and add to
the mint paste. Squeeze in the juice from the lime. Add the salt
and stir well.
Note
mint helps make this calming for pitta, but it is still best to
leave out , the Chilli curry leaves.
Back
|
