Wash and chop the coriander leaves. Heat a Kadai with oil, saute the onions, green chilies, garlic. Remove and keep it aside.

Next add chopped coriander leaves and saute till it gets cooked well. Remove and keep it aside.

Next add the chopped tomatoes, salt so that the tomatoes get cooked fast and gets mushy.

Remove and cool all the ingredients before grinding. You can add the soaked and soft tamarind pulp directly to the mixer when grinding the other ingredients.

Pulse it a couple of times so that all the ingredients get nicely mixed and ground.

Heat a small pan with oil, temper with dry chilli, mustard, urad and add this ground chutney, mix well.

Cool and store. This stays good for over a week when refrigerated.