Green chillies - 20
Tamarind powder - 1 1/2 tsps
Mustard seeds - 1 tsp
Hing - 1/4 tsp
Put all the chillies in a mixer grinder with tamarind powder and little water and grind to a smooth paste.
Take a kadai pour oil season with mustard seeds and hing.
Add the ground chilly paste add salt and keep stirring till it becomes thick.
After it gets cooked and the raw smell ceases, remove from fire.
I am sure you all will wonder why the chutney is brown in colour and not green. This is because I added tamarind powder while grinding so thats why its brown because of the tamarind colour.
You get tamarind powder in the grocery store which is nice and sour too.
The taste is very good both spicy and tangy.
you can have it with curd rice or even as a side dish with Idli or dosa.