Recipe credit: Darshana Muzumdar
Serves 6 – 10 as part of a traditional Indian meal.
Coriander chutney is a versatile dish that can be served as an accompaniment to a meal or used as a spread or even a dip. It combines really well with tomatoes and cucumber in a roll or sandwich. An easy and quick meal or snack would be to spread it on a whole wheat roti and add long strips of tomato and cucumber in the middle and roll it up. It is a nourishing snack for children too. The bread or roti generally gets a bit soggy if it is to be eaten after a few hours and so it’s best had immediately.
- 1 small bunch of coriander leaves
- ½ fresh coconut, grated or cut into thick pieces
- 2-3 green chilies (this will depend on the spiciness of the chili)
- 1” ball of tamarind or juice of ½ lemon or peeled raw green mango
- 1” piece ginger
- ¼-½ tsp cumin seeds
- Salt to taste
If using tamarind, remove any long fibrous strips and seeds in it and then soak it in a little water for 10 minutes to soften it. Clean and wash the leaves and drain in a colander for 10-15 minutes to remove as much moisture from the leaves as possible. Wash and peel the ginger. Grind all the ingredients together finely with as little water as possible.
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 dish by default if you don’t peel the ginger and use tamarind or lime juice.
Use rock salt instead of refined salt.