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Mint And Coriander Chutney
Ingredients
- 1 bn Coriander leaves
- 1 bn Mint leaves
- 1 x Green chili
- 1 ounce Seedless tamarind
- 1 tsp Salt
- 4 tsp Water
- 1 med Onion
Directions
- Method: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 in the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week.
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