Put oil in a pan and fry green chillies till they change their colour.

Soak little tamarind in a bowl. We can make use of soaked tamarind water while grinding.

Add cumin seeds, curry leaves, garlic cloves and coriander leaves.

Slow cook coriander leaves on low to medium flame to retain their colour. Once it's cooked, off the flame and let all ingredients get cooled.

Transfer this mixture to a mixer grinder and put soaked tamarind and salt as per your taste.

Grind all ingredients till they turn soft paste. If needed add tamarind water.

As we consume this recipe instantly, adding onions enhances its flavor so add minced onions or put a few onions and grind coarsely.

Coriander chutney | kotmir pachadi tastes great when accompanied with hot rice or with breakfast recipes.