Coriander-tomato chutney
Fresh coriander leaves – 1 cup, Tomato – 1 large, Grated coconut – 1/2 cup, green chillies – 2, tamarind – a pinch, Salt – to taste
Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato into medium sized pieces.Add the other ingredients and grind it in the blender into a thick paste.
Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urud dal.Add the ground paste and fry till the raw smell dissappears.
delicious
we can add a pinch of ginger
how keep the pickles for a longer period without refrigeration.