Mint And Curry Leave Chutney recipe by Fatima Mahomed

Ingredients

• 1 cup washed fresh curry leaves (reserve a few fresh leaves for braise)
• 1 cup fresh dhania (coriander)
• 1 bunch fresh mint
• 1 ball fresh garlic peeled
• 4 red bird eye chillies
• 2 green chilies
• 1 teaspoon oil
• 1 teaspoon crushed jeera
• 1 teaspoon mustard seed
• ¼ cup vinegar /lemon juice
• ¼ cup red tamarind
• ¼ cup