Cilantro / Coriander Leaves -2 bunches
Tamarind Paste-1 tbsp or ! gooseberry size piece
Dry Red chillies-7 to 8 no
Garlic -1 or 2 (optional)
Salt to taste
To Seasoning :-
Mustard Seeds-1/2 tsp
Oil-1- 2 tbsp
Wash coriander leaves in running water then cut off the thick stem and use the tender stems and leaves alone.Roughly chop and wash once again,drain well and keep ready.
Now in a mixie / blender ,add chopped coriander leaves,tamarind paste,dry red chillies ,garlic and salt using little water blend it to a fine paste.
After that heat oil in a pan,ass mustard seeds allow to splutter then coriander leaves,hing stir well,now add the ground coriander paste,stir well.
Allow this to boil well and once the moisture drains and the chutney color changes and flavor comes switch off the stove.
Now Coriander chutney is ready,allow it cool completely and store it in an clean and air tight container.
Serve as an accompaniment of ur choice.