Basil Chutney Tulsi Chatni Recipe

This chutney is used as a dip for fried assorted vegetables, Samosa, Poppers.

1. Fresh Sweet Basil Leaves: 8 Twigs

Wash. Pick leafs and discard stems

2. Fresh Cilantro leaves: 8 Twigs

Wash. Pick leafs and discard stems
3. Chopped Onions: 2 Cups
4. Fresh Garlic: 4 Cloves

Peel and crush
5. Sugar: 2 Tablespoons
6. Salt: 1 Tablespoon
7. Cayenne pepper: 1½ teaspoon
8. Ginger ½"

Peeled and chopped
9. Lime Juice: ½ Cup
10. Olive Oil: ½ Cup (Optional, see Note)
Yield: 1 Quart

Blend all ingredients well in a blender to pulverize.
Yield.... About 1 quart. Keep refrigerated.

In traditional Indian cooking, no oil is used to make this type of chutney. I have found that adding oil gives it a very nice texture