Somesh rao's mint and coriander chutney
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Coriander leaves |
| 1 | bunch | Mint leaves |
| 1 | Green chili | |
| 1 | ounce | Seedless tamarind |
| 1 | teaspoon | Salt |
| 4 | tablespoons | Water |
| 1 | medium | Onion |
Directions
Wash and soak tamarind in water for ½ 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@... (M
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 19, 98
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