EKPANI CHUTNEY

INGREDIENTS:

A few brahmi leaves (ekpani) 
A piece of ginger 
2 red chillies, roasted 
½ cup grated coconut 
2-3 green chillies 
a little tamarind (soaked in water) 
salt to taste 

METHOD:

Grind the coconut with the red chillies and tamarind pulp. Then add the brahmi leaves, ginger, green chillies and salt and grind once again. 

If your chutney is thick, you do not require to season it. But if you wish, you may splutter mustard seeds and curry leaves in hot oil and pour it over the chutney.