1. If using fresh tamarind, take chunks of tamarind from the package about a 2-inch piece. If the tamarind is soft and scoopable, use one tablespoon.
2. It is hard to predict how tangy the tamarind juice will be, so always add 1/2 of the tamarind juice first, do a taste test and add the remaining.
3.  If you are using juice from tamarind soaked in 1/2 cup of water, you don't need additional water to grind the chutney. 
4. You can also substitute fresh tamarind with 1/2 teaspoon tamarind paste or 1/2 a tablespoon of lime juice. Also, jaggery can be substituted for sugar.
5. Avoid using the thicker stalks of cilantro as well as the mint leaves, they make the chutney bitter.
6. The quantity of mint can vary, depending on how much you like it - it could be 5-6 leaves or go all the way to a cup of mint leaves. 

Storing green chutney

1. For best results, cover it in an air-tight container to preserve the bright green color. Use immediately or refrigerate. 
2. The chutney preserves well for 3-4 days in the refrigerator but will darken.
3. To freeze chutneys
   • Transfer them into an ice-cube tray and place it in the freezer.
   • Once they have frozen, remove the individual cubes from the ice cube tray and place them in a zip loc.
   • Before use, remove the quantity you need and thaw them in a refrigerator overnight or at room temperature for a couple of hours. 

Troubleshooting chutney issues

1. Too watery? Add grated coconut to thicken it up and then adjust the seasonings. 
2. If the chutney is too tangy, add some jaggery or sugar.
3. If the green chilies have ended up making your chutney spicy, counter it with jaggery/sugar.