Rinse the green tamarind and green chillies in running water and grind them together with salt in a wet grinder to a slightly coarse and not very fine texture.

Remove and put it in a serving bowl. Heat the ghee and splutter the mustard seeds, add the curry leaves and sizzle them till they are crisp then immediately pour the tempering on the chutney. Enjoy with coconut rice or any snacks or fritters.