Mint Chutney

This chutney is a good accompaniment to rice, or can be used a dip for pakoras.

1 bunch cilantro
1 green chilli
1 teaspoon salt
1 medium onion
1 bunch mint leaves
1 oz. seedless tamarind
4 tablespoons water

Wash and soak tamarind in water for 1/2 hour, then separate pulp from tamarind and squeeze out the pulp. Thoroughly wash the coriander and mint. Grind coriander, mint, green chili and onion to fine paste. Add the tamarind pulp and salt and blend well. Store in an airtight jar. It can be refrigerated for up to one week.