Mint and Coriander Chutney

Name: Mint and Coriander Chutney (Podina Dhania Ki Chutney)
Cuisine: India
Ingredients: 1 green chilli (sabz mirch); 1 green chilli (sabz mirch); 1 oz (30 g) fresh coriander leaves (dhania); 1 oz (30 g) fresh coriander leaves (dhania); 1 oz (30 g) green mint (sabz podina); 1 oz (30 g) seedless tamarind (imli); 1 teaspoonful salt; 1 oz (30 g) green mint (sabz podina); 4 tablespoonfuls water; 1 oz (30 g) seedless tamarind (imli); 1½ teaspoonfuls sugar

Podina Dhania Ki Chutney

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is the least expensive and the most easily made of the chutneys.

Ingredients

1 oz (30 g) fresh coriander leaves (dhania)
1 green chilli (<

Asia
India
Side dish
Gluten-free
Spicy
Vegetarian

Method

Wash and soak the tamarind for half an hour in 4 tablespoonfuls water. Pick and wash the coriander and the mint. Discard the hard stems but use the tender ones as they are very good for flavouring.

Separate the stones and the fibres from the tamarind and squeeze out the pulp