Ingredients

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

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Method :

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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.