Mint and parsley chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Loosely packed fresh mint leaves, coarsely chopped |
| 1 | cup | Fresh parsley, coarsely chopped |
| 1 | slice | (1-1/2-inch) fresh ginger, peeled and coarsely chopped |
| 3 | Cloves garlic, peeled and coarsely chopped | |
| ½ | Jalapeno chili, minced | |
| 5 | teaspoons | Tamarind paste |
| ½ | teaspoon | Salt |
| ¾ | teaspoon | Sugar |
| 2 | tablespoons | Lemon juice |
Directions
Put all of the ingredients into a blender with 2 tablespoons of cold water.
Puree the mixture, stopping as you go to scrape the sides with a spatula and push the mixture down to the blades. Transfer to a bowl and serve.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Fred W. Sauceman" <sauceman@...> on Jul 06, 1997