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6. Green Chilly Chutney (Hariyo khursaniko chutney-Nepali)
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Source: JOYS OF NEPALESE COOKING
| This chutney is used either with rice or with bread. It is commonly prepared when green chillis are available in the market or are grown in the fields. If the number of chillis added to the condiments is less, it does not become so hot but easily palatable to one's taste. | |
| 1 cup | green coriander leaves, (dhania) |
| 1/2 cup | mint leaves |
| 1-2 | green chilli peppers |
| 1/2 teaspoon | cumin seeds |
| 1 pinch | asafoetida, (hing) |
| 1 teaspoon | mango powder, (amchur) or Juice of 1 lemon |
| salt to taste | |
Utensils Big bowl-1, plate-1, tablespoon-1, grinder
Grind together
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