Guest guest Posted June 16, 2009 Report Share Posted June 16, 2009 Cilantro-Mint-Tamarind Chutney 1 bunch cilantro leaves 1 bunch mint leaves 1 green chili 1 oz. seedless tamarind 1 teaspoons salt 4 tablespoons water 1 medium onion Wash and soak tamarind in water for half an hour. Clean, pick and wash the cilantro and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind cilantro, 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. Quote Link to comment Share on other sites More sharing options...
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