Mint and Coriander Chutney

Course : Chutney
Serves: 1
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1 bunch Coriander leaves
1 bunch Mint leaves
1 medium Green chilli
1 ounces Seedless tamarind
1 teaspoon Salt
4 tablespoons Water
1 Medium onion

Preparation / Directions:

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.

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