Mint and Coriander Chutney

A very nice side dish for any main course

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 30 Minutes Cooking Time 10 Minutes


30g Seedless tamarind
4 Tablespoon Water
1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chilli
1 teaspoon Salt
1 medium Onion sliced
Wash and soak tamarind in water for 1 hour.
Separate pulp from the tamarind by squeezing out the pulp.
Grind 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.