In a blender or food processor, combine the fresh coriander leaves, salt, green chillies, and chopped ginger, garlic, tamarind and coconut. Blend the mixture, adding a little water as needed to get a smooth consistency. It is best to add water in small increments to ensure the chutney does not become too watery. Once blended into a smooth paste, transfer the mixture to a bowl. Store the chutney in a sealed container in the refrigerator. It typically lasts for about 2 – 3 days.
Adjust the number of green chillies based on your preferred spice level.

This chutney pairs well with a variety of Indian snacks. but it is also versatile enough to be used in wraps, sandwiches, or as a tangy dip. You can also have this chutney with white rice.

Enjoy your homemade green chutney with a burst of ginger and cumin flavour!