This is my mother in law’s recipe. It is a bit sweet, sour and moreish. Make a batch (mine lasts for over a week in the refrigerator) to use with toast and sandwiches.


200 grams onions, chopped

2 cups chopped coriander leaves, stems and root

4-5 hot green chillies

1-2tbsps tamarind paste

1-2tsps Jaggery or brown sugar

3tbsps vegetable oil

Salt to taste


Heat the oil in a small wok or kadai. When hot, add the onions and green chillies. Put the heat on medium and fry till onions turn a pale brown. This process gives natural sweetness to your chutney.

Toss the prepared fresh coriander. Fry till all the leaves are wilted and look cooked.

Mix in the tamarind and put the mixture into a food processor. Add salt and grind till desired consistency is achieved. Adjust seasoning as per your taste.

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