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Mint and Coriander Chutney Recipe

Serves 4 to 6


  • 1 bn coriander leaves
  • 1 bn mint leaves
  • 1 green chili
  • 1 oz seedless tamarind
  • 1 tsp salt
  • 4 tsp water
  • 1 medium onion


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.


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Main Ingredient:Herb and Spice
Cuisine:Asian / Indian
Dish:Spreads and Sauces / Chutney

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