Title: Mint and Coriander Chutney
Categories: Chutney
Yield: 1 Servings
| 1 | bn | Coriander leaves |
| 1 | bn | Mint leaves |
| 1 | | Green chilli |
| 1 | oz | Seedless tamarind |
| 1 | ts | Salt |
| 4 | tb | Water |
| 1 | | Medium onion |
Recipe by: Somesh Rao 1. Wash and soak tamarind in water for 1/2 hour 2.
Clean pick and wash the coriander and mint. 3. Separate pulp from tamarind
and squeeze out the pulp. 4. Grind coriander, mint, green chili and onion
to fine paste. 5. Add the tamarind pulp and salt. 6. Blend well. In an
airtight jar can be refrigerated for up to one week.