Ingredients
| Quantity | Measure | Ingredients | Description |
| 2 | Nos | Chillies, Green | For grinding |
| Half | Nos | Coconut | For grinding |
| A | Few | Curry Leaves | For grinding |
| 1 | units | Ginger | For grinding |
| A | Little | Jaggery | or sugar For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1 | Pinch | Mustard Seed | For grinding |
| A | Little | Tamarind | For grinding |
| 1 | Nos | Tomatoes | For grinding |
Method
Remove seeds and fibers from the tamarind. Remove the stems and calyx from the chilies. Cut the tomatoes in small pieces. Scrape lightly the ginger and cut in small pieces. Scrape the coconut. Leaving the curry leaves aside grind all well in its own juices. Add little water if the mixer get stuck. When the ingredients turn into a soft paste, season it with a little oil and fry the curry leaves cut in bits, and add the chutney paste to it and fry a little.
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