Chicken Cutlets with Coriander-Mint chutney

Last Week's recipe

Steamed chicken  and potaoes with salt, pepper, ginger, garlic, cummin, green chillies and chopped corainder.

Dipped in a cornflour-water batter and rolled in home-made bread crumbs

Pan fried in vegetable oil.

 Served with a fresh mint-coriander chutney.

Coriander Mint Chutney

Ingredients

2 cups of loosely packed fresh Spearmint leaves, roughly chopped

1 and 1/2 Cups of fresh coriander, roughly chopped

2 hot green chillies or more according to heat level

1/2 tsp whole dried coriander seeds, lightly crushed

1/4 tsp cummin seeds

1/4 tsp saunf

4 cloves garlic, chopped

1 tbsp  ginger, chopped

1 tbps of black tamarind paste

Salt for seasoning

Water

Method

Lightly powder the whole coriander, cummin, green chillies and saunf. Keep aside.

Grind the mint, coriander, ginger  and garlic into a smooth paste adding water accordingly.

Add the tamarind paste, coriander, cummin and saunf and process for 10 seconds.

Add salt and mix well.

This recipe goes to Green Gourmet event hosted by the Preeti of Write Food .