I had made it together for one the Breakfast Thali with four different chutneys when our relatives visited us.
Mint leaves - 1 cup tightly packed
Coriander leaves - 1 cup tightly packed
Dry Red Chilies - 4 -5
Onion - 1 medium
Tomato - 1 medium
Salt to taste
Tamarind pulp / piece - 1 inch
Oil - 1 tsp
Cumin Seeds - 1/2 tsp
How to make Mint Coriander Chutney
Wash and drain the leaves over a colander. chop roughly.
Heat a kadai with oil, temper with cumin seeds, add the chopped onions, dry red chilies saute well.
Next add the tomatoes and continue sauteeing till the tomatoes turn soft.
Add the chopped leaves and cook in simmer. Add the salt and remove to cool.
Just before grinding, add the tamarind and grind to an almost smooth paste.
texture depends for what you serve. If you are serving for rice, it can
be bit coarse, else it can be smooth and more thinner.
This chutney can surely have a longer shelf life of 3 -4 days when refrigerated.
This is joining the Weekend Cooking together with Vaishali and Champa