A quick, basic green chutney recipe. This chutney can be used individually as a dip or to prepare chaat recipes. This green chutney can also be eaten during fast.
Thoroughly rinse the coriander leaves in water and chop them. Grate the fresh coconut using a grater, and roughly chop the green chillies.
In a small grinder jar, add the grated coconut, chopped coriander leaves, chopped green chillies, lemon juice, cumin seeds, sugar, salt, and 1–2 tablespoons water.
Grind these ingredients to a smooth paste. Add 1–2 teaspoons water more, if required. Do not add excess water and make the chutney too watery or thin. Ensure to maintain a thick, paste-like consistency.
Remove this chutney in a bowl and keep aside.
Use it directly as a dip or store in the refrigerator for further use.