Mint and Coriander Sauce | Dhaniya Pudina Chutney
Mint And Coriander Sauce or Dhaniya pudina chutney Prepare this, and keep in a fridge, ready for any occasion. It needs just five to six ingredients and is ready in less than 10 minutes.
Ingredients
- Coriander leaves – 50gm chopped
- Mint leaves – 50gm chopped
- Green chilies – 6-7 chopped or as per your taste
- Salt to taste
- Raw mango - 1/4 I prefer raw mango in mango season
- OR
- Ripe tamarind –walnut size ball and soaked in 4-5tbsp water
- Sugar – 1/2 teaspoon
- Oil – 1 teaspoon
Instructions
- Pluck the mint and coriander leaves from the hard stem and wash them.
- In a blender add green chilies, coriander leaves, raw mango, mint leaves and 1 teaspoon water or as required to a smooth paste.
- If you use tamarind, discard the seeds from the tamarind, squeeze out the pulp and mix with coriander and mint paste, until well blended.
- Add salt and sugar to blend into a fine paste.
- Transfer it to a serving bowl.
- Serve with barbecued fish and tandoori chicken.