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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: [email protected] (M

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