Recipe credit: Darshana Muzumdar
Serves 6 – 10 or more as part of a traditional Indian meal.
- 1 bunch coriander leaves
- ½ fresh coconut, grated or cut into slivers
- 2-3 green chillies (this will differ based on how spicy hot they are)
- 1” ball of tamarind or juice of ½ lemon or peeled raw green mango
- Salt to taste
Clean and wash the leaves and drain in a colander for 10-15 minutes to remove as much moisture from the water as possible. Grind all the ingredients together finely. 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.
For the Whole-Food Plant-Based (WFPB) version:
This is a whole plant based recipe by default if tamarind or lime juice is used.
The only replacement is to use rock salt in place of refined salt.