How to Mint and Coriander Chutney

- September 13, 2019

Mint and Coriander Chutney

Quantity Ingredient
1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz. Seedless tamarind
1 tsp Salt
4 T Water

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

Comments

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