Coriander/Cilantro leaves - 1 bunch
Urad dal - 2 teaspoons
Mustard seeds - 1 teaspoon
Curry leaves - 1 sprig
Red chillies - 3 or 4
Garlic - 1 clove
Tamarind extract - 1/2 teaspoon
Salt to taste
Oil - 1 spoon
Seperate the leaves from the coriander stem and wash them thoroughly.
Heat half a spoon of oil in a saucepan and add 1 teaspoon of the urad dhal. Once it turns golden brown and gives a nice aroma, add the red chillies and chopped coriander leaves.
Saute for about five minutes on a medium flame, until the leaves wilt and slightly change color. you should be getting a nice fresh aroma by this time.
Switch off the flame and cool this thoroughly and blend using a mixer/food processor along with the garlic clove and tamarind extract. Also add the salt at this point.
Meanwhile do the tempering with the remaining oil, mustard seeds, curry leaves, urad dal and pour on top of the blended chutney. Add little water to get the desired consistency.
Stays fresh in the refrigerator for atleast 3 to 4 days.
Check out my other chutneys and dips here.