Call it whatever you want, "chutney", "dip", "side dish", this is one dish my Mom and granny used to make during my childhood. Goes well with rice and dal or with chapatis or dosa and also with fritters or chips.
Very easy to make and yet so versatile.
Fresh Coriander leaves - 1 big bunch
Dry red chilly - roasted - 4
Jaggery grated - 2 tbsp
Tamarind juice - 2 tbsp
Salt - 1 tsp
Oil - 1 tsp
Curry leaves - 4
Asafoetida/hing - 1 pinch
mustard seeds - 1/2 tsp
Grind the coriander leaves along with red chillies, jaggery, tamarind and salt to a smooth thick paste. Do not add any water during grinding. The tamarind juice with provide the required moisture. In the worst case add 1-2 tbsps of water but not more.
Now transfer the ground paste to a bowl.
Take a seasoning pan, keep on low heat, add oil, then mustard seeds, curry leaves and hing, allow to crackle and pour over the dip.
Can be stored in the refrigerator for 4-5 days in an air tight container.