Wash the coriander leaves cleanly and cut the roots. Spread the leaves on paper so that all water content is absorbed. Make sure the leaves are completely dry and then chop it finely. Do not discard the stem, chop that as well. Keep it aside.

Grate the copra/dry coconut and keep it aside.

Heat a kadai/pan, add grated copra. Roast it till the copra changes color to brown.

Now in a mixer grinder add chopped coriander leaves, roasted copra, green chillies, salt and tamarind. Grind it coarsely.

As we are not adding water to the coriander leaves chutney, it may take some time blend well. So you need to stir the chutney using spoon taking some intervals while grinding.

Store it in a airtight container and use dry spoon while serving.

Mouth watering coriander leaves chutney is ready to serve....mmmmm.

Don't add water while grinding, if you add the chutney will perish soon. Otherwise it lasts for 4 to 5 days.

Using dry copra is optional, but I recommend using it.