INGREDIENTS

corriander – 1 pack
fresh/desicated coconut – 1  coconut (grated)
green chilly – 3 to 4 as per taste
mint / fudina  – 2 stems
fresh grated ginger – 1 tsp
lime juice – 2 tsp
curry leaves – 2 stems
salt as per taste

TEMPERING

urad dall – 1 tsp
mustard seeds – 1/2 tsp
sesame seeds – 1/2 tsp
oil – 3 tsp
red dry chilly – 2

INSTRUCTIONS

1. Clean and wash corriander.
2. Grind all the ingredients till it turns smooth.
3. Remove it in one bowl
4. Heat oil in a small pan
5. Add urad daal and mustard seeds , heat it till the urad daal turns slight brownish
6. Add sesame seeds wait till it crackles
7. Add red chilly
8. Add this to the bowl of chutney

It stays in fridge for 3-4 days and you can even freez it for a month.

Serve it with dosa, idli, menu vada any starter.