Coriander(Cilantro) Chutney
Ingredients

*1 Bunch Of fresh Coriander Chopped

*8 Garlic cloves peeled

*1/2 TspGinger

*5 Dried red chilli or more if you require more spice

*Salt

*3 tsp Tamarind
*1 Tsp Mustard seed
*10 Curry leaves
*4 Tsp Olive oil or sunflower oil
*Water




Preparation

Chop all the fresh coriander, discard the roots and Grind or blend all the fried ingredients to a coarse mixture with a blender and add a little bit of water and blend it .Add salt to taste. Then soak the tamarind in a bowl just covered with warm water. Let it sit for 5-10 minutes or till soft. Then squeeze the tamarind (while still in the water) with your fingers, to release the pulp from it. Squeeze till you get most of the pulp off and into the water. Now strain the liquid to remove pith and any seeds. Tamarind juice is now ready to use. Add enough tamarind juice or paste to your previously prepared Chutney to get a thick consistency. Check for salt and spice if you need more top up with more red chilli and salt if required.

Finally pour oil in the hot pan once its heated and add mustard seeds and curry leaves wait until it crackles and then add blended coriander mixture,toss it and its ready to serve.


This is always served with idli and dosai (South indian dishes) and naans and roti and bajji


Tips: If the consistency is thick,Chutney can be kept in the fridge for long time and
*Can be spread over toasted bread or
*Can use it as dip when you mix it with natural youghurt or Sour cream