Mint and Coriander Chutney

Quantity and Ingredient

• 1 bunch Coriander leaves
• 1 bunch Mint leaves
• 1 Green chili
• 1 oz. Seedless tamarind
• 1 tsp Salt
• 4 T Water
• 1 medium Onion

Method

1. Wash and soak tamarind in water for 1-2 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.