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     Title: Somesh Rao's Mint And Coriander Chutney
Categories: Indian, condiments
  Servings: 4

      1 bn Coriander leaves
      1 bn Mint leaves
      1    Green chili
      1 oz Seedless tamarind
      1 ts Salt
      4 T  Water
      1 md Onion

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.

  From: Hz225wu@unidui.Uni-Duisburg.De (M

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