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Mint Chutney (Marathi-Pudeena Chutney)

Pareve
Solomon Michael Daniel, Bombay, Maharashtra
Yield: 1 cup

This recipe originated with the Bene-Israel Jews of India.

1 cup loosely filled fresh mint leaves 1 garlic clove 1½ inch fresh ginger root 6 green chilies

½ cup loosely filled fresh coriander leaves (cilantro) 2 teaspoons tamarind paste ¼ teaspoon salt 1 teaspoon sugar

1. Clean and wash all ingredients. Drain water.
2. Grind all ingredients finely into a bowl.

Serve with Bahajias, Samosas (fried, triangular pastries) or with food.
Preparation and Cooking Time: 10 to 15 minutes