Method :
-
Blend the mint leaves with spring
onions and all other ingredients to a smooth puree.
-
Pack the chutney into a small dish,
smooth the surface, cover and chill.
-
Serve as an accompaniment with
meals or as a dip for savoury biscuits (pakoras).
Serves 4 - 6
Traditionally, grinding stones were used
to blend the chutney. A pestle and mortar can also be used but the
leaves must be finely chopped first.
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