Coriander Chutney

Ingredients

• 200 g coriander leaves, roughly chopped
• 3 green chilies, roughly chopped
• 1 garlic clove, roughly chopped
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 2 teaspoons tamarind juice
• 2 teaspoons coconut cream
• 2-3 tablespoons natural yoghurt

Directions

1. 1

   Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended.

2. 2

   Adjust seasoning as per taste.

3. 3

   This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.

4. 4

   ** servings is a rough guess,as it depends on what the chutney is used for.