10 bunches(small) coriander
1 bunch mint
2-3 sprigs curry leaves
10 chillies
1 marble size tamarind ball (or to taste)
1/2 teaspoon jaggery (or to taste)
salt to taste
2-3 tablespoon oil
1/2 teaspoon mustard
1/4 teaspoon urad dal
1/8 teaspoon hing (aesofotida)
Wash and clean the greens. Put all the ingredients in the blender to blend. Heat oil in a pan, add the hing, mustard and urad dal. Add the chutney and fry until all the liquid evaporates. This chutney will stay for 2-3 months without spoiling. Goes well with rice, vegan bread, chappathis etc.