1. 1 bunch Parsley.
2. 1/2 teaspoon tamarind paste(available in indian store Or you can buy ripe tamarind and soak in hot water for 15 minutes , squeeze the sauce from the soaked tamarind to get the sauce)
3. 1 tablespoons fresh chopped coconut.
4. Salt to taste.
Blend all . Will keep good for many days refrigerated.
Makes:2 cups of chutney
Can be used with rice , as a spread on bread, as a spread on choyote slices.
Tip: The same recipe works well with mint, coriander, curry leaves
1. 1 bunch cilantro.
2. 1 table spoon olive oil.
3. 2 table spoons sesame seeds.
4. Sea salt to taste.
5. 1 teaspoon fresh grated Coconut (Optional)
Blend All. That’s it !!
Makes:1 cup of chutney
Can be eaten with rice or used as topping on marinated eggplant slices.
Steam methi leaves for 10 minutes
Grind with green chilli .
Add grated raw mango (as per taste)
Give rai,jeera,lassun tadka with good amount of oil.
This dish is very easy and quick to prepare. If you have stone grinder, grind methi in it. It will be more tasty.