Reviewed: May 25, 2009

Very tasty, but I used rice vinegar instead of water, which added another dimension of flavor.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2008

I love the flavor of this, and it's pretty fast to whip up too!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2007

This recipe turned out okay for me at first. After making it I thought the lemon over powered the mint and cilantro so I strained it in cheesecloth and let about 3 tablespoons of liquid out, replaced it with a little water and added a little sugar to taste, blended it in the chopper again. After doing this, I looked up other mint chutney recipes and they called for sugar. Maybe the tamarind juice would have been better, but I didn't have any. The end result was good, so I would suggest adding the lemon juice to taste.

Was this review helpful? [ YES ]
14 users found this review helpful