Title: Mint and Coriander Chutney
Categories: Indian, Sauces and
Yield: 1 Servings

1 bn Coriander leaves
1 bn Mint leaves
1 Green chilli
1 oz Seedless tamarind
1 ts Salt
4 tb Water
1 md 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. In an airtight jar can be
refrigerated for up to one week.

Recipe By : Somesh Rao

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini