Pudhina Coriander Chutney is a very flavorful chutney that goes well as a great accompaniment to any meal. The key to this pickle/chutney is to match the heat from the chillies to the sourness from the tamarind you can make chutney or pickle with anything flavorful.
3 bunches cilantro chopped
2 bunches mint leaves chopped
10 big cloves garlic
10 hot chillies(5 red chillies & 5 green chillies)
1 piece ginger
1 big cherry size tamarind
3-4 tbsp oil
Salt to taste
Heat oil in a pan add garlic stir or a few mins then add chillies,ginger when they are roasted add tamarind, salt, chopped cilantro and mint.Stir cook till the leaves have nicely wilted. Make a paste in the blender adding water about half cup.
Heat about 1/4-1/2 cup oil add the mint and cilantro paste stir till the paste thickens and changes color. Add more oil for longer storage.
Note: My chillies maybe hotter than yours so adjust to the tanginess from the tamarind. Seasonings like mustard, cumin seeds, urad dal and curry leaves can be added if preferred.