Green Chillies and Coriander Thokku

Coriander leaves – 2 bunches
Green chillies – 15
Tamarind – small lemon size
Garlic – 6 cloves
Mustard – 1 tsp
Salt to taste
Oil – 2 tbsp

Dry roast and pound:
Fenugreek seeds – 1 tsp
Asafetida – 1 tsp

Method of Preparation:
• Clean, wash and drain the coriander leaves.
• Spread the leaves in a cloth until the water dries out.
• Heat oil in a wok and add the mustard seeds.
• Once the mustard splutters add the green chillies, garlic and tamarind, and sauté for 2 minutes.
• Now add the coriander leaves and sauté for 2 minutes.
• Remove from fire and cool.
• Now grind the mixture to a fine paste.
• Add the pound mixture to this chutney and mix thoroughly.
• Store in an airtight container and use as required.