Name: Coriander and Mint Chutney
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Vegetables, Indian
Ingredients: 2 bundles coriander leaves; 1/2 bundle mint leaves; 8 green chilies; 1 small piece ginger; 4 cloves garlic; 2 tbsp raisins; 2 tbsp cashewnuts; 1/2 fresh coconut - scraped; Juice of 2 limes; Salt and sugar to taste

Posted on

10 October 2012

by

Terry Sequeira

Ingredients

2 bundles coriander leaves

1/2 bundle mint leaves

8 green chilies

1 small piece ginger

4 cloves garlic

2 tbsp raisins

2 tbsp cashewnuts

1/2 fresh coconut - scraped

Juice of 2 limes

Salt and sugar to taste

Preparation

1

Cut the coriander and mint leaves.
2

Wash well - twice or three times.
3

Put the leaves in a strainer - let the excess water drain out.
4

The add the rest of the ingredients in a mixer and grind well.
5

At this point, stop grinding to check the consistency and taste of the chutney.
6

Add water or raisins if you find the chutney too thick and spicy.
7

Once done, scoop out the freshly made chutney in a tupperware container.
8

Let the chutney cool down completely.
9

Then place the container in the chiller - to remain fresh.
10

Perfect to apply on bread when making cucumber sandwiches.

Cooks Note

* Ideal to make chutney sandwiches - with just butter or mayonnaise.
* Tastes delicious when adding cream cheese to the chutney sandwich.
* Another great combo is chutney and tomato (finely sliced) sandwiches.
* This chutney is essential when making the famous "Bombay Sandwich" (from Mumbai) - recipe below...

Bombay Sandwich
Ingredients:
- 2 slices white or brown bread
- Butter
- 1/4 cup Coriander and Mint chutney (recipe above)
- 1 large onion - sliced very thin (optional)
- 1 large beetroot boiled - peeled and sliced thin
- 1 large tomato- sliced thin
- 1 large potato - boiled, peeled and sliced thick
- 1 large cucumber - sliced thin
- 3/4 tsp Chaat Masala (available in grocery stores - ethnic ailse)
- Salt and pepper to taste