Somesh Rao's Mint and Coriander Chutney

• 1 bunch coriander leaves
• 1 bunch mint leaves
• 1 green chili
• 1 oz. seedless tamarind
• 1 tsp. salt
• 4 tbsp. 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 the tamarind and squeeze out the pulp.
4. Grind coriander, mint, green chili and onion into a fine paste.
5. Add the tamarind pulp and salt.
6. Blend well.
7. In an airtight jar this can be refrigerated for up to one week.

coriander leaves, mint, green chili, tamarind, salt, water, onion

Taken from www.foodgeeks.com/recipes/5044 (may not work)