Ingredients & Quantity
- Coriander leaves - 1 bunch
- Mint leaves - 1 bunch
- Green chili - 2
- Seedless tamarind - 1 ounce
- Salt - 1 tsp
- Water - a few drops for grinding
- Onion - 1 medium
- Wash & soak tamarind in water for a half-hour
- Wash the coriander and mint.
- Separate pulp from the tamarind, squeeze out the pulp.
- Grind coriander, green chili, mint, and onion into a fine paste.
- Add the tamarind pulp and salt.
- Blend well in an airtight jar.
- Transfer the chutney to a bowl, garnish it with a few mint leaves.
