Mint And Coriander Chutney
Ingredients:
-
Coriander Leaves 1 bunch
-
Mint Leaves 1 bunch
-
Green Chilly 1
-
Seedless Tamarind 1 oz.
-
Water 4 t
-
Medium Sized Onion 1
Method:
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.