Coriander Chutney / Chutney for chapathi

Yesterday I wanted to have chapathi for dinner but didn't have the mood to do all the chopping of vegetables for the side dish. I then remembered this chutney which my grandma used to make for chapathi.

Ingredients:
Serves: 2-3
Cilantro /Coriander leaves - Half a bunch (around 20 stems), Clean, chop off the bottom part.
Grated Coconut - less than 3/4 cup
Shallots/Pearl onions - 2
Garlic - 3 cloves
Green Chillies - 3
Cumin seeds - 1/2 tsp
Coriander seeds - 1 tsp
Tamarind - about a small gooseberry/cranberry size, you can avoid if you only have paste, using paste may change the color of the chutney
Salt to taste
For seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Method:
Take all the ingredients in a blender/mixie and grind with about 1/2 cup water until smooth and in the consistency of chutney.
Heat oil in a small kadai, add mustard seeds, when it splutters add urad dhal and curry leaves. Fry until the dhal in light brown and pour over the chutney.
This makes a quick and great combination for chapathi.

I am sending this to the Only Greens event hosted by Pari of Foodelicious, guest hosted for this month by Sara's Corner.

Also sending this to Srivalli's Condiment Mela.