Coriander Chutney 2

Ingredients:

• One bunch Coriander
• 1/2 coconut
• 5 - 6 Green chilly
• very small quantity of Tamarind
• 1 spoon Mustard seeds
• A pinch of Asafetida
• Salt
• Oil to fry.

Method:

• 1. Clean and chop coriander.
• 2. Grate the coconut.
• 3. Put coriander, coconut and green chilly in a mixer grinder and grind it as a paste.
• 4. Add salt and grind well
• 5. Make seasoning and pour on it.
• 6. Serve with chappati/dosa/idly.

Notes:

• Note: You can fry the paste after seasoning. By doing that you can keep the chutney for more than 2 days.