Mint and parsley chutney

1 Servings

Ingredients

Quantity Ingredient
2½ cup Loosely packed fresh mint leaves, coarsely chopped
1 cup Fresh parsley, coarsely chopped
1 slice (1-1/2-inch) fresh ginger, peeled and coarsely chopped
3 Cloves garlic, peeled and coarsely chopped
½ Jalapeno chili, minced
5 teaspoons Tamarind paste
½ teaspoon Salt
¾ teaspoon Sugar
2 tablespoons Lemon juice

Directions

Put all of the ingredients into a blender with 2 tablespoons of cold water.

Puree the mixture, stopping as you go to scrape the sides with a spatula and push the mixture down to the blades. Transfer to a bowl and serve.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Fred W. Sauceman" <sauceman@...> on Jul 06, 1997

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