30 leaves chadon beni (culantro)
5 cloves garlic
1 small hot pepper
salt to taste
See how easy it is! This chutney could also be eaten with anything else, I like it with Split Peas Rice or Pelau or you could even try it with some Rice and Dhal and Smoked Herring. Try it with any meal when you want a little herbed spiciness. I really have no trouble whipping up a batch of this quickly because it grows almost wild in my backyard, and that is what I like; It’s straight from my backyard to my plate.
Before I go… you may see me using Bhandhania, Chadon beni (shado beni), and Culantro interchangeably that’s because we use all three names for the same herb (Eryngium Foetidum).
Ah gone! See you tomorrow please God. :^)