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photo by Aditya Bajaj
Recipe by Aditya Bajaj
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Put the mint leaves and coriander leaves into a mixer with a little water , salt and peanuts and blend for 30 seconds
make sure the paste is thick, add the mango powder and squeeze a little lemon juice to flavour the paste
mix in the sugar and half a chilli and let it blend for at least another minute
put it in a bowl and cover with cling film -- chill for some time in the refrigerator
serve cold with vegetable julienne, tandoori chicken, kebabs, eggs or potato snacks or simply spread it on sandwich to make nice crispy Summer Chiller cucumber-tomato-mint paste sandwich
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