FBD

MINT AND CORIANDER CHUTNEY

An Indian recipe for MINT AND CORIANDER CHUTNEY.

ThaiOtherIntermediate120 minBy Northstar

Ingredients

Servings
4
  • 1 bunch Coriander leaves
  • 1 bunch Mint leaves
  • 1 Green chili
  • 1 oz. Seedless tamarind
  • 1 tsp Salt
  • 4T Water
  • 1 medium Onion

Instructions

  1. 1

    Wash and soak tamarind in water for 12 hour

  2. 2

    Clean, pick and wash the coriander and mint

  3. 3

    Separate pulp from the tamarind and squeeze out the pulp

  4. 4

    Grind coriander, mint, green chili and onion into a ne paste

  5. 5

    Add the tamarind pulp and salt

  6. 6

    Blend well

  7. 7

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

Tags

soupthaiindian-recipes-2