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Mint And Coriander Chutney condiments, indian 1 cup coriander leaves 1 cup mint leaves 1 green chilli, seeded -- 1 chopped 1 oz seedless tamarind 1 teaspoon salt 4 tablespoon water 1 medium onion Wash and soak tamarind in water for 1/2 hour=20 Clean pick and wash the coriander and mint.=20 Separate pulp from tamarind and squeeze out the pulp.=20 Grind coriander, mint, green chili and onion to fine paste in a mortar an= d=20 pestle. Add the tamarind pulp and salt.=20 Blend well. In an airtight jar can be refrigerated for up to one week. ~ - - - - - - - - - - - - - - - - -=20 ~!- ! Origin: Fidonet<->Internet Gateway (1:102/125.99) Recipe By :=20 From: Wight@odc.Net Date: 08 Jun 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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