CORIANDER PESTO (Goan Kothmir Chutney)

This is a very versatile paste.  It is great as a sandwich spread (good vegan substitute for butter)   It is excellent in a toasted cheese sandwich.   It can also be served as an accompaniment with any meal or to stuff fish.
Add some more water and turn it into a dipping sauce - great with deep fried entrees like pakoras and samosas.
Blend the following together:
4 green chillies (adjust to heat tolerance)
1 small Spanish onion (optional - traditionally the onion is skewered then roasted open an open flame for about 5 minutes)
2 clove garlic (optional)
2 tablespoons tamarind (or add lemon juice to taste - this preserves the green colour)
1 cup (70 grams) desiccated coconut (preferably fresh)
3 cups freshly washed coriander leaves ( you can substitute half the quantity with mint leaves)
1 teaspoon cumin
2 teaspoon sugar
2 teaspoons salt
1/2 cup (125ml) water