1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz Seedless tamarind
1 tsp Salt
4 T Water
1 medium 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.