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Green Chutney With Mint & Corriander recipe
1 bunch Coriander leaves
1 bunch Mint leaves
Green chili
1 oz Seedless tamarind
1 tsp Salt
4 T Water
medium Onion
Wash and soak tamarind in water for 1/2 hour.
Clean,
pick and wash thecoriander and mint.
Separate pulp from the tamarind and
squeeze out thepulp.
Grind coriander, mint, green chili and onion into
a fine paste.
Add the tamarind pulp and salt.
Blend well.
In an airtight
jar thiscan be refrigerated for up to one week.
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