Karano chutney - Sophiebai

Recipe by Sophie Menezes

Ingredients:

3 cups karano with roots/brahmi leaves (thoroughly cleaned, washed 4-5 times, chopped & kept aside)

1 big onion 

3 cloves garlic

1" ginger

4 green chillies

1 tbsp lemon juice

1 cup fresh grated coconut

salt to taste

Steps:

1. Thoroughly clean the karano leaves, wash 4-5 times, chop & keep aside. 
   
   
2. Grind all ingredients together with a little water into a fine paste. 
3. Adjust salt, lemon or spice. 
4. ENJOY!

Notes:

• To store the chutney for up to a week, heat oil, add mustard seeds and 3 cloves of crushed garlic. When it browns, add chutney and mix well and turn off the gas.