Coriander Chutney - cooking recipe

Ingredients

200 g coriander leaves, roughly chopped
3 green chilies, roughly chopped
1 garlic clove, roughly chopped
1/2 teaspoon salt
1 teaspoon lemon juice
2 teaspoons tamarind juice
2 teaspoons coconut cream
2 -3 tablespoons natural yoghurt

Preparation

Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended.
Adjust seasoning as per taste.
This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
** servings is a rough guess,as it depends on what the chutney is used for.