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