- Coriander leaves 1 bunch
- Green chili - 1
- Seedless tamarind - 1 oz.
- Salt- 1 tsp
- Water
- Onion- 1medium
Method:
1. Wash and soak tamarind in water for 1/2 hour.
2. Clean, pick and wash the coriander and mint.
3. Separate pulp from the tamarind and squeeze out the pulp.
4. Grind coriander, mint, green chili and onion into one paste.
5. Add the tamarind pulp and salt.
6. Blend well. In an airtight jar this can be refrigerated for up to one
week.