Ingredients:

• 1 bunch – Coriander leaves
• 3 cups – Coconut
• 12 – Green chillies
• 1/4 tsp – Asafoetida
• 1 – Lemon medium size
• Salt to taste

Method:

1. Clean the coriander leaves and chop them and keep it aside.
2. In a blender grind coriander leaves, coconut, chillies, asafoetida and salt with small amount of water so that the paste remains thick.
3. Squeeze lemon juice in the chutney and refrigerate it.

Recipe courtesy of Sapna