Ingredients:
1 cup fresh coriander leaves, tightly packed
1/2 cup fresh mint leaves
2-3 green chilies
1 small piece of tamarind (about the size of a small lime) or 1 teaspoon tamarind pulp
1/2 inch piece of ginger
1 teaspoon roasted cumin seeds
1-2 tablespoons roasted peanuts
1-2 tablespoons fresh grated coconut
1/2 teaspoon jaggery
Salt to taste
Water, as needed
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds
A pinch of asafoetida (hing)
Curry leaves (a few, optional)
Instructions:
In a blender add the fresh coriander leaves and mint leaves
Add the green chilies, tamarind, ginger, roasted cumin seeds, and optionally, roasted peanuts and fresh grated coconut.
Take a Blender add these ingredients and blend them together into a smooth paste. If needed, add a little water chutney should be smooth and slightly thick.
Taste the chutney and adjust the spiciness, salt, and sweetness according to your preferences. Transfer to a serving bowl.
Then In a small pan, heat the vegetable oil add the mustard seeds and let them splutter, add a pinch of asafoetida and curry leaves to the tempering.
Mix this tempering with coriander chutney and mix well.
