Mint-and-cilantro chutney (Pudina aur dhaniya chutney) from How to Cook Indian / Mastering the Art of Indian Cooking: More Than 500 Classic Recipes for the Modern Kitchen (page 22) by Sanjeev Kapoor
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black salt
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green chiles
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EYB Comments
See recipe for variations.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: A pan-fried savory rice, dal, and vegetable cake (Handvo); Purple yam and potato patties (Kand ke pattice); Corn, almond, and walnut patties (Makai, badam, aur akhrot ki tikki); Batter-fried paneer skewers (Paneer di soti boti); Pressed-rice snack (Poha cutlets); Steamed-rice-and-dal cakes (White dhoklas); Ginger-marinated sautéed shrimp (Adraki jhinga); Spicy ground lamb in a pastry shaped like a money bag (Kheema potli); Ground lamb patties stuffed with thick spiced yogurt (Shikhampuri kabab)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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