• First, roast green chilli, ginger, garlic and tamarind; still green chilli color changes
• Add coconut and red chilli; saute for a minute
• Furthermore, add salt ;till the moisture evaporates and color changes
• Add pottuladalai; saute well and cook
• Remove the red chili cap and grind into a fine powder
• Transfer and add asafoetida
• Add curry leaves, mustard seeds and urad dal; saute till mustard seeds splutter and urad dal changes color
• Transfer to the chutney premix; mix well

Chutney

• Required chutney powder, add litttle water; mix well and prepare a thick chutney
• Add water to the desired consistency and serve