CORIANDER PESTO (Kothmir Chutney)

Blend the following together:
5 green chillies (adjust to heat tolerance)
1 onion (optional - traditionally the onion is skewered then roasted open an open flame for about 5 minutes)
1 clove garlic (optional)
2 tablespoons tamarind (or juice of 1 lemon instead)
1 cup (70 grams) dessicated coconut (preferably fresh)
3 cups freshly washed coriander leaves ( you can substitute half the quantity with mint leaves)
1/2 teaspoon cumin
1 teaspoon sugar
2 teaspoons salt
1/2 cup (125ml) water
Use instead of butter in a sandwich - excellent in a toasted cheese sandwich
Can be served as an accompaniment with any meal
Add some more water and turn it into a dipping sauce - great with deep fried entrees like pakoras and samosas