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Coriander Mint Chutney

Posted by Nevs Kitchen....Curry,Masala and More..http://currymasalaandmore.blogspot.com.au/ October 13, 2014

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Curry leaf Mint Spread or Chutney

Posted by Nevs Kitchen....Curry,Masala and More..http://currymasalaandmore.blogspot.com.au/ September 28, 2014

chutney curry leaves spread

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Nevs Kitchen....Curry,Masala and More..http://currymasalaandmore.blogspot.com.au/: This is a group for my Blog Nev"s Veg Kitchen Indian Curry Masala & More I hope you enjoy it. I will share my recipes, life experiences that revolve around food and other trivia. Please do stop by for a culinary experience of a different kind and I hope my blog inspires you to cook the same way I have been inspired to cook and write about it. Enjoy and Inspire!!

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Paneer Nilgiri- Cottage cheese cooked with Coriander leaves

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Coriander Mint Chutney

Ingredients: 1 Cup Coriander 1/4 Cup Min Leaves 1 Dry red chilli 1/4 Cup Dry Dessicated coconut Salt to taste 1/4 Cup roasted peanuts 2 Garlic pods 2-3 tbsp Oil Method: In a blender add the peanuts, garlic pods, chilli, coriander, mint and coconut. Add some oil for blending and not water. Using oil will ensure longevity of the chutney. Do not add salt while blending. Decant the mixture to a bowl and then season with salt. This help retain the color. Store in a glass jar for upto 2 weeks. Like us on Facebook https://www.facebook.com/NevsVegKitchen Follow us on Instagram @currymasalaandmore

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