2 Cups of Coriander 3-4 stems of Mint 1 inch piece of fresh Ginger 1 whole Garlic pod, peeled and washed 3 fresh lemon’s juice 3 small green mangoes 7-8 green chillies 1/2 cup fresh/frozen ground coconut 1 tsp whole Cumin seeds 1 tsp whole dry coriander seeds (Dhana) salt to taste 1/4 tsp turmeric 1 tsp olive oil Optional: Add 2 teaspoon of sugar for sweet and sour taste.
Grind everything together in paste.
Store in air-tight jar, will keep for 3-4 weeks in refrigerator.
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Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.
Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA.
Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks