added this 18 years ago
Mint and Coriander Chutney
What you need:
1 bunch coriander leaves
1 bunch mint leaves
1 green chili
1 oz seedless tamarind
1 tsp salt
4 T water
1 medium onion
What you do:
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 air-tight jar, this can be refrigerated for up to one week.
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