Wash, clean and chop the coriander leaves roughly (it makes it easier to blend in the blender).
In a blender jar, add the coconut, half of the coriander leaves, green chillies, roasted red chillies, tamarind and salt.
Initially, add about ¼ cup of jaggery and blend everything (add little water, not too much) to a coarse paste. Now add the rest of the coriander leaves and blend to a fine paste.

Taste the chutney or gojju for salt and sweetness. If needed add more jaggery (we like it more sweeter in our house, so I add more) or salt.
Once it becomes a fine paste, transfer to a bowl.

Now, prepare the seasoning:
In a small saucepan, heat the coconut oil. Once hot, add the mustard seeds and when they start spluttering, add the curry leaves, fry for a few seconds and pour over the chutney.
Mix well and serve along with rice, dalithoy and any dry vegetable stir fry.
It tastes good with chapattis or rotis too!!

Make sure the cilantro or coriander leaves are fresh!
Adjust the amount of chillies and jaggery as per your taste. It is a sweet chutney, so please do not omit it!!
Try not to substituter sugar for jaggery to get the authentic taste. Use brown sugar if you have to.
Best eaten fresh on the same day. #Leafy Greens.