Contributor: C, Gowri.

INGREDIENTS

1. 2 cups of green chilies (roasted with oil)
2. 1 bunch coriander leaves (roasted with green chilies)
3. ¼ cup sesame seeds (roasted separately)
4. ½ cup dry coconut powder (roasted separately)
5. ½ tsp of fenugreek seed powder (roasted)
6. Lemon size tamarind pulp
7. ¼ cup brown sugar (jaggrey)
8. Salt for taste

SEASONING

1. 1tbsp of oil
2. 1 tsp mustard seeds
3. ¼ tsp asafetida
4. ½ tsp cumin seeds
5. ½ tsp fenugreek seeds
6. 3 to 5 curry leaves

METHOD

1. Roast the above ingredients and grind it with out adding water and season.
2. You can keep this chutney for long time.