Indian Mint Chutney with Tamarind

  • handful of Mint Leaves (Pudina Leaves) 
  • 2 Green Chillies (Hari Mirch) 
  • 1/4 cup Tamarind (Imli) 
  • Salt (Namak) to taste 

  1. Grind the green chillies and mint leaves into a fine paste.
  2. Soak tamarind for 15 minutes in 1/2 cup of hot water and then pass through a sieve.
  3. Mix the tamarind pulp and salt with the ground paste. 
This should be eaten on the same day of preparation. Flavour wise it doesn't store well but is exceptionally tasty on the day of preparation.