Somesh Rao’s Mint And Coriander Chutney

Title: Somesh Rao's Mint And Coriander Chutney

Categories: Indian, condiments

Servings: 4

1 bn Coriander leaves

1 bn Mint leaves

1 Green chili

1 oz Seedless tamarind

1 ts Salt

4 T Water

1 md 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 fine paste.

Add the tamarind pulp and salt. Blend well. In an airtight jar this

can be refrigerated for up to one week.

From: Hz225wu

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