Coriander and Mint Chutney {Ammu}

MAKES 6–8 TABLESPOONS If you do get hold of a stone grinder (or even a good heavy pestle and mortar), start by pounding the ginger so that it’s broken down into shreds, then set it aside. Next, pound the coriander and the mint, followed by the green chillies (broken into pieces). Add the salt and the ginger back in and continue to grind, gradually adding the remaining ingredients until they form a rough paste. Add the water in stages when grinding, as you may not need the full amount. You can use a food processor for speed if this sounds too much, but I think it tastes better when it’s pounded! Fr Ammu Cookbook

Great

% Daily Values based on a 2,000 calorie diet