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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: Hz225wu@unidui.Uni-Duisburg.De (M
 
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