Ingredients
1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz Seedless tamarind
1 tsp Salt
4 Tblsp Water
1 medium Onion
Method
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.
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