Somesh Rao's Mint and Coriander Chutney

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 bunch coriander leaves
1 bunch mint leaves
1 green chili
1 oz. seedless tamarind
1 tsp. salt
4 tbsp. water
1 med. onion

INSTRUCTIONS

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 the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week.

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Tagged: indian, mintchutney add tags

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