Ingredients:
1 bunch Coriander leaves 1 bunch Mint leaves
1 Green chili
1 oz Seedless tamarind
1 tsp Salt
4 Tblsp Water
1 medium Onion
Method:
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.
