Coriander Chutney

Ingredients:

• 1/2 tsp cumin seed
• 1/2 tsp mustard seed
• 2-3 dry red chillies, roasted
• Pinch of asafoetida (hing)
• 4-5 curry leaves
• 1 bunch of coriander leaves
• 2-3 tbsp grated coconut
• 2 spicy green chillies
• 1/2" piece of ginger
• 2-3 garlic flakes
• ¼ small onion roughly chopped
• Half a juiced lemon
• Salt to taste

Method:

1. Heat oil in a pan. It should be hot enough so that if you add a mustard seed, it should sputter. When the mustard seeds start popping, add the cumin seeds, broken red chilies, curry leaves and asafoetida.
2. Add everything excluding the roasted spices into a blender and blitz until smooth. Add some water if the chutney is too thick then adjust salt to taste.
3. Add the roasted spices to the blended mixture.
4. Sprinkle a bit of lemon juice.