MINT CHUTNEY
Ingredients
- 1 cup water
- 3 cups fresh mint leaves
- 1 cup shredded, unsweetened coconut
- 1 inch piece of fresh ginger, peeled and chopped fine
- ½ green chili, chopped fine
- 1 tbsp ghee
- ½ tsp cumin seeds
- ½ black mustard seeds
- 1-pinch hing
- 4 curry leaves, preferably fresh
- ¼ tsp salt
- ½ lime
Method –
After discarding long stems, wash the mint leaves. Put the mint, water, coconut, ginger, chili and blend on the medium speed until becomes ground paste and well mixed. Heat a saucepan on medium and add the ghee, cumin seeds, hing. This must followed mustard and curries leaves. Cook until the seeds pop up. Cool and add to the mint paste. Finally squeeze the limejuice, add the salt and stir well.
Store it in refrigerator and use as and when required. This being a good appetizer, also provides roughage and so good for intestines and constipated persons.
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