In a kadhai put oil. Then add rye, kalonji, cumin seeds, and hing. Switch the flame on. As it splutters, add coriander seeds and dry red chilies. Reduce heat.

As the tadka is fried, add garlic cloves, green chilies, and curry leaves.

Next, add the Coriander leaves. Put turmeric powder and stir fry for some time.

Next, add salt as needed. Stir fry in slow heat. Finally, add tamarind. Mix and let it be as such it cools down.
When it comes to room temperature, grind it. Add water very little

Add jaggery powder and grind again.
Our khatta meetha coriander leaves chutney is ready!!
Goes well with rice.
Do try!!