Recipe - Mint And Coriander Chutney

1 bn Coriander leaves
1 bn Mint leaves
1 Green chilli
1 ounce Seedless tamarind
1 teaspoon Salt
4 tablespoon Water
1 md Onion

1. Wash and soak tamarind in water for One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini