Mint and Coriander Chutney

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50 minutes Prep: 45 minutes Cook: 0 minutes
65 calories per serving view nutrition facts
1 servings suggest servings

Ingredients

1bunch cilantro leaves
1bunch mint leaves
1each green chili pepper
1ounce tamarind seedless
1teaspoon salt
4tablespoons water
1medium onion

Directions

Wash and soak tamarind in water for 1/2 hour.

Clean pick and wash the coriander and mint.

Separate pulp from tamarind and squeeze out the pulp.

Grind coriander, mint, green chili and onion to fine paste.

Add the tamarind pulp and salt.

Blend well.

In an airtight jar can be refrigerated for up to one week.

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