Category: Chutneys
Rating: 4.14
Servings: 1


1 bunch coriander leaves
1 bunch mint leaves
1 green chilli
1 oz seedless tamarind
1 teaspoon salt
4 tablespoon water
1 medium onion

Directions: How to Cook Mint And Coriander Chutney

1. Wash and soak tamarind in water for 1/2 hour 2. Clean pick and wash the coriander and mint. 3. Separate pulp from tamarind and squeeze out the pulp. 4. Grind coriander, mint, green chili and onion to fine paste. 5. Add the tamarind pulp and salt. 6. Blend well. In an airtight jar can be refrigerated for up to one week.

Recipe By : Somesh Rao

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Related recipes:
Fresh Green Chutney
Indian Tamarind Chutney
Mint Chutney
Fresh Tomato Chutney
Mango Chutney

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