CURRY LEAVES CHUTNEY

INGREDIENTS
Curry leaves – 50 gms
Ginger – 5 gms
Onion – 1[chopped]
Tamarind – 10 gms
Red chilli – 10 gms
Coconut – 1 cup [grated]
Salt to taste
Mustard seeds – 1 tsp
Oil – 1 tbsp
METHOD
Grind curry leaves, red chilies, tamarind, ginger, coconut, onion and salt by adding some water.
Heat oil in a pan put mustard seeds and fry for 1 minute.
Add the paste and fry for 6 -- 8 minutes in low flame.
Serve with rice or chapatti.