Mint and Coriander Chutney from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe
This refreshing mint and coriander (cilantro) chutney is perfect for serving with nimki, samosas or singharas. However, it can be served with just about any Indian meal.
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Ingredients
- 3 tablespoons thick plain yoghurt, (optional)
- 30 g (1 cup) coriander (cilantro) leaves
- 30 g (1½ cups) mint leaves
- 1½ teaspoons sugar
- ½ teaspoon salt
- 1 tablespoon tamarind purée
- 1 green chilli
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