Coriander chutney

There are so many different ways of making coriander chutney. This is one recipe that I tried recently, which is adapted from mint chutney recipe in 'Dakshin' cookbook with some minor changes. It is a very good combination with idli, dosa or even rice. The amount of chilies in this recipe can be adjusted to suit individual taste. I prefer this chutney to be on the spicier side

Ingredients:

Coriander leaves - 1 small bunch
Grated fresh coconut - 2 tbsp
Dry red chili - 1
Green chilies - 3
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
Hing - a pinch
Roasted peanuts - 1 tbsp
Tamarind extract - from a marble sized piece
Oil
Salt - to taste

Seasoning:

Mustard seeds
Urad dal
Curry leaves

Method:

- Fry green chilies and chopped coriander leaves in half a tsp oil for couple of minutes
- Keep this aside and then fry urad dal, mustard seeds, red chili and hing in the same pan
- Grind the fried ingredients with coconut, peanuts, tamarind and salt
- Season with urad dal, mustard seeds and curry leaves