Mint and Coriander Chutney
Tagged: food, recipe- 1 bunch Coriander leaves
- 1 bunch Mint leaves
- 1 Green chili
- 1 oz. Seedless tamarind
- 1 tsp Salt
- 4 T Water
- 1 medium Onion
Method:
Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week.
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