This is one chutney that goes well with almost everything. I always make a fresh batch and deep freeze it immediately, as it comes in handy when having unexpected guests. You can use it as a sandwich spread, to make a jhatpat Bhel puri, with Dhokla or even to spread it on the dosa while making a Mysore Masala Dosa.
- A bunch of Coriander leaves
- 3 tbsps grated coconut
- 15 green chillies
- 1 heaped tsp tamarind paste
- 7 cloves of garlic
- 1 inch piece of ginger
Grind the coconut, garlic, ginger, green chillies and tamarind to a smooth paste with a little water. Add the salt and coriander leaves and grind it fine. Remove and store it in airtight containers. Use as required.
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