Grind cilantro, tomatoes, onion, garlic, ginger & green chillies to a fine paste with salt & turmeric.

Heat oil in a kadai or any vessel & put the seasoning. When the mustard seeds sputters, add the grounded paste & mix well. Close the lid & cook it till all the water evaporates & it forms a thick paste. Stir the chutney occasionally. Check for salt & add more if need be. One thing to remember is that when the paste starts boiling, it starts splatting the liquid everywhere. So make sure that the vessel is covered properly with a lid.

Stir the chutney every now & then & close the vessel again. Do this till the whole water dries up & the chutney becomes thick like a lump.

You can store this chutney in an air-tight box & keep it in the fridge. You can use this with dosas, idlis, chapatis and even rice. Hope you enjoy it !!! Let me know your feedback.