Mint And Coriander Chutney:
Mint And Coriander Chutney
Coriander Leaves 1 bunch
Mint Leaves 1 bunch
Green Chilly 1
Seedless Tamarind 1 oz.
Water 4 t
Medium Sized Onion 1
Wash and soak tamarind in water for 1/2 an hour. Clean, pick and wash the
coriander and mint. Seperate pulp from the tamarind and squeeze out the
pulp. Grind coriander, mint, green chilly and onion to 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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