Anne's Recipes. Online recipe and cooking center.

Online Recipe and Cooking Center

Recipe Navigation
Printable Version

Mint and Coriander Chutney Recipe

Makes 1 cup


  • 1 bunch coriander leaves
  • 1 bunch mint leaves
  • 1 green chilli
  • 1 oz seedless tamarind
  • 1 tsp salt
  • 4 tbsp water
  • 1 medium onion


1. Wash and soak tamarind in water for 1/2 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.
7. In an airtight jar can be refrigerated for up to one week.


Have a question or a suggestion? Comment on the recipe!

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

Mailing List
Sign up to our newsletter to receive great recipes weekly:
More Info