Ingredients
| Quantity | Measure | Ingredients | Description |
| 2 | units | Chillies, Green | For grinding. |
| 0.5 | Nos | Coconut | Scraped. For grinding. |
| 1 | Bunch | Coriander Leaves (Kothmeer) | For Base. For grinding. |
| 2 | Flakes | Garlic | For grinding. |
| 1 | Inch | Ginger | piece> For grinding. |
| 1 | Pinch | Jeera/Cumin Seeds | For grinding. |
| 1 | Pinch | Mustard Seed | For grinding. |
| 1 | units | Onion | To be peeled and cut, For grinding. |
| 0 | Little | Salt | To taste |
| 1 | Ball | Tamarind | For grinding. |
Method
Clean the coriander leaves, and remove stems and wash them. Remove seeds and fibers from the tamarind. Remove the stems and calyx from the chilies. Scrape lightly the ginger and cut in small pieces. Scrape the coconut. Grind all ingredients well in its own juices. Add a little water if the mixer get stuck. When the ingredients turn into a soft paste, season it with a little oil and mustard seeds and add the chutney paste to it with a little salt to taste and fry a little.
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