Ingredients
½ bunch fresh mint
1 bunch fresh coriander
10 - 12 small green chilies
1 coconut, freshly grated
1 tbsp sugar
2 tbsp tamarind pulp
6 - 8 tbsp garlic cloves
Salt to taste
Method
Wash all greens and grind them with grated coconut, sugar, tamarind pulp and garlic cloves to form a thick paste. Add as much water as required. Add salt at the end according to taste. Garnish with mint.
Variation
If fresh coconut is not available, substituted with 1 packet of coconut cream powder mixed with 1 cup water. The chutney will have a better texture if a grinding stone is used to grind it.
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