Green Coriander Chutney

Serving Size: 2 cups


Ingredients:

1 fresh bunch coriander

1/2 a small onion

3-4 garlic cloves

1 nickel sized ball of dried tamarind

2 tbsp of warm water

1 ½ cups of fresh grated coconut.

2-3 green chillies

1 tsp of sugar

Salt to your taste

Soak the tamarind in warm water for 2-5 minutes. In a blender first add the coconut then coriander, followed by garlic, chillies, soaked tamarind and finally the onion, sugar and salt.  Grind to a smooth paste. When ready, store it in a covered dish for up to 2 weeks in the refrigerator. This chutney can be served as a dip along with some fried onion bhajias or is  scrumptious as a spread on some nice white sliced bread along with some butter.