Somesh Rao's Mint and Coriander Chutney

Directions

1. 1
   Wash and soak tamarind in water for 1/2 hour.
2. 2
   Clean, pick and wash the coriander and mint.
3. 3
   Separate pulp from the tamarind and squeeze out the pulp.
4. 4
   Grind coriander, mint, green chili and onion into a fine paste.
5. 5
   Add the tamarind pulp and salt.
6. 6
   Blend well.
7. 7
   In an airtight jar this can be refrigerated for up to one week.