Mint and Coriander Chutney

April 22nd, 2010 | cachlanhuong | 0 Comments »


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Ingredients

  • 1 bunch Coriander leaves
  • 1 bunch Mint leaves
  • 1 green chili
  • 1 oz seedless tamarind
  • 1 tsp salt
  • 4 tbsp water
  • 1 medium Onion

Method

  1. Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint.
  2. Separate pulp from the tamarind and squeeze out the pulp.
  3. Grind coriander, mint, green chili and onion into a fine paste.
  4. Add the tamarind pulp and salt. Blend well and serve.
  5. In an airtight jar this can be refrigerated for up to one week.

Related posts:

  1. Coriander Fish
  2. Coconut Chutney
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