Tangy Coriander (Cilantro) Mint Chutney

Time

Prep 15 min · Cook 10 min · 25 min total

Difficulty

easy

1. 1

   Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping. Dissolve the tamarind paste in a tablespoon of water.

2. 2

   Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.

3. 3

   Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.

4. 4

   Taste the puree and season to taste. Heat a non-stick skillet on meadium heat. Add the oil, and when the oil is warm add the herb puree.

5. 5

   Stir around until the water evaporates and the mixtures darkens in color. Cool and transfer to an airtight container. Store in the refrigerator.

6. 6

   This chutney can be served with samosas, pakora, fritters or other savory snacks. You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.