Green Coriander Chutney

This is a quick fix chutney that can be prepared and stored in the fridge. I used light green chillies as they are less spicy. You could use one dark green chillie if you want it spicy. 

Collect it:

1 bunch of coriander leaves, medium

1 cup of desiccated coconut (or freshly grated)

4 green chillies (light green)

½ inch ginger

4 cloves of garlic

1 inch ball of tamarind

1 medium size onion roasted on fire

½ lime juice *

1 tsp cumin seeds *

½  tsp turmeric *

1 tsp sugar *

Salt to taste *

3-4 tbsp water *

Make it:

ROAST the onion over open fire then clean it and set it aside.

ADD all the ingredients except ingredients marked * in a mixer and pulse. Once the mixture has sufficiently reduced in volume, add the rest of the ingredients i.e. cumin, turmeric, sugar, salt and lime. Add very little water and grind the chutney to a nice paste. The chutney should not be runny.

Notes:
+ Use the coriander leaves and stalk. The stalk is loaded with flavour.