Ingredients for Coriander Chutney:
Note: You may vary quantities to suit personal taste.

• 1 cup chopped coriander leaves,

• 2 medium size garlic cloves,

• 2 medium size ripe tomatoes,

• Green chillies to taste (as much as you can take),

• Salt to taste.

Method:

1. Blend all the ingredients (except the salt) to a fine paste.

2. Add salt just before serving.

3. Serve with rice and curry or with dholl pooris.

4. Will keep in fridge for a few days.

Ingredients for Coconut Chutney:
Note: You may vary quantities to suit personal taste.

• Fresh coconut flesh (from 1/2 coconut)
  (alternatively use dehydrated grated coconut from the supermarket-125 grams)

• 1 tablespoon fresh tamarind paste

• Juice and skin from 1/2 medium lemon

• 1 tablespoon vegetable oil

• Salt to taste

• 3-5 small green chillies

• 2 tablespoon mint leaves

• 2 cloves garlic

Method:

1. Grate the white coconut flesh taking care not to include the brown outer skin. Roast the grated coconut flesh in a heavy saucepan with 1 tablespoon vegetable oil until light brown.

2. Blend roast grated coconut with remaining ingredients to a fine paste. You may have to add some water to obtain paste consistency.

3. Serve with rice and curry or with bouillon bredes.

4. Will keep in fridge for a few days.