Kothamalli Chutney

 

Ingredients

1 bunch dhaniya

15 small green chillies

1/2 tsp tamarind paste

1/2 tsp hing

salt to taste

1/2 tsp haldi

1/2 tsp mustard seeds

3-4 Tbsp oil

Method

1. Grind dhaniya, green chillies and puli in mixie.

2. Heat the oil, add mustard seeds. Once mustard sputters, add lots of hing, and then dhaniya -green chilli paste, salt, haldi and keep on stirring until oil starts to separate from the side.

3. Once oil starts to separate, it is done.

4. Once cool store in an airtight container in the fridge. Make sure the top surface of chutney is covered with a layer of oil. It will be preserved for longer this way.