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MINT AND CORIANDER CHUTNEY

 

Ingredients:

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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:

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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.