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Mint and Coriander Chutney

A very nice side dish for any main course
Prep: 30 mins
Cook: 10 mins
Yields: 4-6 Servings
Heat: 1/5 heat rating
Rating: 4/5 4 stars

Vegan safe Vegetarian

Carbon Rating A

Photo soon spice fans

Wash and soak tamarind in water for 1 hour.

Separate pulp from the tamarind by squeezing out the pulp.

Grind the coriander, mint, green chilli and onion into a fine paste.

Add the tamarind pulp and salt.

Blend well.

Store in an airtight jar in the fridge for one week.

Ingredients

30 g Seedless Tamarind
4 tbsp Water
100 g Fresh Coriander
100 g Fresh Mint
1 Green Chilli, sliced
1 tsp Salt
1 Onion, sliced

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