Chutneys – Sauce
Posted by mtwinkle on December 21, 2006
Mint Chutney
1. Green Coriander 1/2 Bunch Finely Chopped
2. Mint 1/2 Bunch Finely Chopped
3. Green Chilli 1 Finely Chopped
4. Take the Jeera and dry fry it ( Heat the Tava or a Fry Pan and put the Jeera and let it cook till it turns dark brown, its flavour is greately enhanced when it is dry roasted like this), tkae it off the pan let it cool down.
5. Salt to taste
6. Black Pepper 1/2 Teaspoon
7. Kala Namak ( Black Rock Salt) 1/4 Teaspoon
Put it in the blender and blend it and you would get the green mint sauce.
This goes very well with Samosas.
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