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1 tbsp. Onions (chopped)
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4 Green Chillies (Hari Mirch) (chopped)
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2 flakes of Garlic (Lehsan) (peeled & chopped)
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½" piece of Ginger (Adrak) (peeled & chopped)
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6 tbsp. Fresh Cilantro Leaves (Hara Dhania) (chopped)
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2 tbsp. Grated Coconut
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1 tsp. Cumin Seeds (Sufaid Zeera)
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1 tsp. Mustard Seeds
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Salt (to taste)
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Lemon Juice (Nimbu Arakh) (to taste)
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1 tbsp. Cooking Oil
- Grind together the coconut, onions, cumin seeds, green chillies, cilantro leaves, garlic, and ginger. Grind to a fine paste by using a little water. Pour the chutney paste into a bowl and adjust the consistency using a suitable amount of water.
- Heat the oil in a pan on medium heat until it is hot. Add the mustard seeds and fry briefly until they splutter; pour them on the chutney.
- Finally add salt and lemon juice.
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