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AKROHT AHLI CHUTNI (walnut chutni)

November 3, 2015


Pohdeena (Mint)                             half handful

Tanheya (Coriander leaves)           handful

Walnut                                              4

Green chili pepper                           1

Tomato                                             1

Salt                                                    1/3 tsp

Yogurt (local)                                  1/8 kg



Using mortar and pestle grind mint and green chili with salt.

Then add walnut and grind.

Add coriander and grind.

Lastly add tomato and grind into paste.

Then add yogurt and mix well.

Put into separate dish and store in fridge.  Eat within 3 days.


Ready to eat

Ready to eat

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