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Title: Somesh Rao's Mint and Coriander Chutney
Categories: Indian Condiment
Yield: 4 Servings
| 1 | bn | Coriander leaves |
| 1 | bn | Mint leaves |
| 1 | Green chili | |
| 1 | oz | Seedless tamarind |
| 1 | ts | Salt |
| 4 | tb | Water |
| 1 | md | Onion |
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. From: Hz225wu@unidui.Uni-Duisburg.De (M
From: Jim Weller Date: 08-07-98 (21:39) The Neverending Bbs (286) Fido-Natio
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