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 coriander leaves and leave to drain in a colander for 10-15 minutes to remove as much moisture from them 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. This 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. Peeled raw mango is not “whole” because of the removal of the skin.
The only replacement is to use rock salt in place of refined salt.