Title: Somesh Rao's Mint And Coriander Chutney
Categories: Indian, Condiments
Yield: 4 servings

1 bn Coriander leaves
1 bn Mint leaves
1 Green chili
1 oz Seedless tamarind
1 ts Salt
4 tb Water
1 md Onion

Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the
coriander and mint. Separate pulp from the tamarind and squeeze out the
pulp. Grind coriander, mint, green chili and onion into a fine paste. Add
the tamarind pulp and salt. Blend well. In an airtight jar this can be
refrigerated for up to one week.

From: Hz225wu@unidui.Uni-Duisburg.De (M

Posted to MM-Recipes Digest by "Rfm" on Aug 19, 98