Mint and Coriander Chutney

Ingredients:

• 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:

• 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.