Coriander And Mint Chutney
Ingredients
- 1 large bunch coriander Chinese parsley
- 3 to 4 hot chili peppers to taste fewer if you do not want it hot
- 12 tsp salt
- 1 large bunch mint leaves
- 8 oz plain yogurt
- 12 onion
- 12 tomato
Directions
- Clean and wash coriander mint chili tomato and onion
- Put small amounts of each in blender and blend
- Add yogurt and salt a little at a time
- Blend until smooth
- Store in a container with a tight lid
- Will last approximately 2 to 3 weeks just stir each time you use it