Mint & coriander chutney

Yield: 1 Servings

Measure Ingredient
1 bunch Coriander leaves
1 bunch Mint leaves
1 \N Green chilli
1 ounce Seedless tamarind
1 teaspoon Salt
4 tablespoons Water
1 medium Onion

1. Wash and soak tamarind in water for ½ hour 2. Clean pick and wash the coriander and mint. 3. Separate pulp from tamarind and squeeze out the pulp. 4. Grind coriander, mint, green chili and onion to fine paste. 5. Add the tamarind pulp and salt. 6. Blend well. In an airtight jar can be refrigerated for up to one week.

Recipe By : Somesh Rao

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