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.

Cooks Comments and Tips

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