Mint coriander dip (dhania-podina chutney)
Yield: 6 Servings
Ingredients:
- 13 Plain yogurt
- 2 Bsp
- 1 Bsp
- 13 Sp
- 2 Finely chopped green chilis
- 1 Sp
- 34 Sp
- 14 Packed fresh mint leaves
- 34 Packed coriander (cilantro)
Instructions:
Cold water Finely chopped onion Finely chopped fresh ginger Kosher salt Sugar Put all the ingredients in the container of a food processor or electric blender and blend until finely pureed and reduced to a creamy sauce. Check for salt and pour into a small bowl. Cover and chill thoroughly before serving. Recipe By : From: Date:
