Recipe - Mint And Parsley Chutney

2 One half cup Loosely packed fresh mint
leaves, coarsely chopped
1 cup Fresh parsley, coarsely
chopped
1 sl (11/2inch) fresh ginger,
peeled and coarsely chopped
3 Cloves garlic, peeled and
coarsely chopped
One half Jalapeno chili, minced
5 teaspoon Tamarind paste
One half teaspoon Salt
Three fourths teaspoon Sugar
2 tablespoon Lemon juice

Put all of the ingredients into a blender with 2 tablespoons of cold water.
Puree the mixture, stopping as you go to scrape the sides with a spatula
and push the mixture down to the blades. Transfer to a bowl and serve.
Posted to TNT Prodigy's Recipe Exchange Newsletter by "Fred W. Sauceman"
sauceman@xtn.net on Jul 06, 1997