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 use hot chilies.
Ingredients
- 1 small bunch of coriander leaves
- ½ fresh coconut, grated or cut into small pieces
- 2-3 green chilies
- 1” ball of tamarind or juice of ½ lemon or peeled raw green mango
- 2-4 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.
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.