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Mint and Coriander Chutney

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Mint and Coriander Chutney

 

  1. Wash and soak tamarind in water for hour.
  2. Clean, pick and wash the coriander and mint.
  3. Separate pulp from the tamarind and squeeze out the pulp.
  4. Grind coriander, mint, green chili and onion into a fine paste.
  5. Add the tamarind pulp and salt.
  6. Blend well. In an airtight jar this can be refrigerated for up to one week.

Ursula Rost@Mon Sep 19 19:18:02 MET DST 1994