MINT CHUTNEY WITH POMEGRANATE SEEDS
Number Of Ingredients 10
Steps:
- 1. Put the onion, chili peppers, lemon juice, and 2 tablespoons of water in a blender and blend until smooth. Add the mint and cilantro in 2 batches, adding more as the first batch is reduce to a smooth purée, blending until thoroughly puréed. Add the remaining 2 tablespoons of the water, if needed.2. Add the pomegranate seeds, pepper, sugar, and salt and blend again. Adjust the seasonings. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Now, add chopped onion, coriander leaves, mint leaves, green chillies, pomegranate seeds, cumin powder, chaat masala, black salt, sugar and lemon juice in a blender. Add some water in the blender and blend all the ingredients together to make a smooth paste.
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