Mint and Coriander Chutney Recipe
Instructions:1. 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 fine paste.
5. Add the tamarind pulp and salt.
6. Blend well.
7. In an airtight jar, this can be refrigerated for up to one week.