Recipe credit: Darshana Muzumdar
Serves 6-10 as part of a traditional Indian meal.
You can change the proportions according to the taste you prefer. Some people prefer the taste of cumin or garlic to be a bit more prominent. Others prefer it a bit spicy so they use hot chilies.
Ingredients
- 1 small bunch of coriander leaves
- ½ fresh coconut, grated or cut into small pieces
- 2-3 green chillies
- 1” ball of tamarind or juice of ½ lemon or 1/4 cup peeled raw green mango
- 4-6 cloves of garlic
- 1” piece of ginger
- ½ onion, chopped into big pieces
- Salt to taste
Method
- Clean and wash the leaves and drain in a colander for 10-15 minutes to remove as much moisture from the water as possible.
- Soak the tamarind in water for 10 minutes and remove any fibrous part.
- Wash peel and chop the ginger into big pieces.
- Grind all the ingredients together finely with as little water as possible.
- This chutney can be used as an accompaniment with a regular meal or as a spread in sandwiches and rolls. A great combination is using this as a spread on whole wheat flat bread (rotis) with slices or strips of cucumber and tomato and is a nourishing snack for children too.
Note: Fresh greens when eaten raw are a great source of nutrition. The chlorophyll in greens helps greatly in reversing many diseases like diabetes, high blood pressure, etc.
This chutney will keep for
For the Whole-Food Plant-Based (WFPB) version:
This is a whole plant based dish if you don’t peel the ginger and use lime juice or tamarind.
Use rock salt instead of refined salt.