August 26, 2013


Coriander leaves (with tender stems) - 2 cups
Mint/ Pudina leaves - 1 cup
Green chillies - 10

1. Grind washed coriander leaves, mint leaves, green chillies with little salt to a fine paste.  Add little water for a thick chutney.  Serve green chutney with fried pakoras/fritters or samosas.

2. Dilute the chutney with water if you are using it for pani puri.  Sieve/strain the diluted chutney if you like it smooth.

3. Store the Teekhi Hari Chutney in freezer safe containers in the freezer. To thaw/defrost, place the container in warm water before use.

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