Coconut green chutney

Coconut : 2 cups

*Fresh coriander : 2 cups

*Green chilies : 5 - 6

Garlic : 6 - 8

Ginger : 1/4 inch piece (optional)

Onion : 1

Tamarind : 1 & 1/2 lemon size ball

Jaggery : 2 tblsp

Butter : 2 tblsp

Carom seeds (ajwain) : 1/2 tsp or 

Tarragon leaves : 3 - 4 sprigs (if available)

Procedure :

Broil the onion and garlic over live coal or flame and discard the burnt peels. (Broiling garlic is optional)

Soak tamarind in water and extract the pulp.

Grind Coconut with the roasted onion and garlic, tamarind extract and the other ingredients.

Transfer the chutney into a bowl and add butter.

*You may use 15 - 20 bird eye chilies instead of green chilies.

*Add a few sprigs of mint if you wish.

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