1 tblsp caraway seeds
2 tsp coriander seed
1 tsp cumin seeds
125 grams large green chillies, deseeded
2 cups picked Italian parsley leaves
2 cups picked fresh coriander leaves
½ cup picked fresh mint leaves
2 tsp minced fresh garlic
1 tsp salt
¼-½ cup oil (use olive or walnut)
1. Toast the caraway, coriander and cumin seeds in a dry frying pan over a moderate heat until lightly toasted. Cool and then grind roughly in a mortar and pestle or a spice mill.
2. Into a food processor put the ground spices, chillies, parsley, coriander, mint, garlic, salt and oil and process until smooth.
3. Bottle into small 2 x ½ cup sterilized jars. Seal and label. Keep refrigerated and use within one month.There are no comments for this recipe. You can leave a comment below.
A great accompaniement to the Barbeque.