To prepare the mint and cilantro, first, remove any tough stems and then wash them. The softer stems from the cilantro are fine to keep. Place the herbs into a salad spinner to spin them dry.
Place the mint and coriander into a food processor along with the chili, tamarind purée, salt, and sweetener. *Note: Pulse until roughly chopped, leaving some texture. If needed, add a touch of water to help it pulse.
Note: You could use a blender but it will blend the mixture quite fine. If you like a bit more texture, use a food processor. You can also just chop everything by hand or use a mortar and pestle.
