Coriander chutney

A good recipe that can be prepared over the weekend. It will last the whole week if refrigerated.

Ingredients

Corriander leaves : 1 bunch
Curry leaves : 1 bunch
Mint leaves : 1 bunch
Fenugreek seeds : 1 tsp
Red chillies : 5
Tamarind : size of half gooseberry
garlic : 6 pods
Urad dal : 1/2 cup

Method :

1. Dry roast urad dal, fenugreek seeds and red chillies. Grind them without any water.
2. Roast all the leaves, garlic and tamarind. Add very little water if necessary.
3. Grind them all together. Add salt as necessary.

This chutney has a long shelf life as it is prepared without any coconut.