Mint and Coriander Chutney


  • 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.

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