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Mint And Coriander Chutney



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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