This is a simple Indian chutney. There are three varieties of chutney: fresh chutneys, cooked chutneys, and dry chutneys. Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other dishes which have at least some degree of cooking.
Chutneys add zing to a meal and are an essential part of a South Indian meal time. They can be prepared with a limitless variety of ingredients.
Similar recipes include Fresh Radish and Mint Chutney, Coriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.
Are you looking for chutneys? There are a range of Eastern and Western Chutneys here. Browse our Coriander dishes here. Or explore Indian recipes here.
Coriander and Coconut Chutney
ingredients
0.75 cup coriander leaves and stems, packed reasonably tightly
0.75 cup coconut – I use frozen
3 green chillies, or to taste (Western palates perhaps start with 1)
2.5 cm piece ginger root, peeled
1 dried red chilli
salt to taste
squeeze of lemon or lime juice
method
Fry the red chilli in a little oil until it darkens a little. Grind it with all of the other ingredients. Add salt to taste, and a little more lemon or lime juice if you desire.
recipe notes
This can be made into a coconut chutney by reducing the amount of coriander. Or it can be made into a coriander chutney by reducing the amount of coconut and adding a little jaggery. It is a very flexible recipe.
A little tamarind extract can be added instead of the lemon and lime juice. Add about half a teaspoon.
Add a tadka if you desire. Use black mustard seeds, urad dal, curry leaves and a pinch of asafoetida.
Enjoy! Love to you.
