Pluck coriander leaves. Rinse them well in lot of water a few times. I spray some vinegar and leave for about 10 minutes. Then rinse well.

Add all the ingredients to a blender jar. Make a thick paste by adding 1 tbsp water at one time and blending until smooth.

Adjust salt and green chilli to suit your taste.Store this in a clean dry airtight glass jar. Refrigerate and use whenever needed. Use dry spoons to serve it. This green chutney keeps good for about a week in refrigerator and 1 month in freezer.