Coriander and Green Chili Chutney
Grind together Coriander [250g], Green Chilies [100g], Ginger [1 inch], Garlic [6 cloves], Sugar [1 tsp], Salt [1 tsp], Fresh coconut [50gm] [optional]. Squeeze some lemon over the whole thing when done to get a greener color.

Chilli Pickle 1
Take 250 gms of large and mildly pungent green chillies. Mix together 25gms of yellow whole mustard ( husked mustard seeds ) a teaspoon or more of salt, some chilli powder and half a teaspoon of methi seeds powdered. Slit the green chillies without separating them into halves. Stuff the chillies with the masala mix. ( if you would like it more pungent, add red chilli powder to the mix. Take a frying pan and add some mustard oil to it. ( any other oil will do if mustard oil is unavailable. In parts of Rajasthan clarified butter is also used but the dish has then to be consumed the same day) Add a teaspoon of mustard seeds and when they crackle add the stuffed chillies. Saute for less that half a minute. Sprinkle some salt on the chillies as well. This pickle will keep for a few days without spoiling.

Chilli Pickle 2
Take 250 gms of pungent green chillies and chop into 1cm pieces. Heat mustard oil and add mustard seeds to it. Now add ground ginger and garlic – 1 teaspoon each. When the raw smell disappears add the chopped chillies, salt, sugar & powdered cumminseeds – 1 teaspoon. each and 1/2 cup of vinegar. Let the mixture boil once before taking off the fire. Cool and bottle. This pickle keeps longer.