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Mint and Coriander Chutney

What you need: 

1 bunch coriander leaves
1 bunch mint leaves
1 green chili
1 oz seedless tamarind
1 tsp salt
4 T water
1 medium onion

What you do: 

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 air-tight jar, this can be refrigerated for up to one week.

Preparation Time: 
Cooking Time: 
Servings: 
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