Recipe credit: Darshana Muzumdar
Serves 6-10 as part of a traditional Indian meal.
This is one of my favorite chutneys. Using it in a roll with tomato and cucumber is not only delicious but also very filling. Note: the amount of the ingredients can be varied according to the taste you desire.
Ingredients
- 1 small bunch of coriander leaves
- ½ fresh coconut, grated or chopped into small pieces
- 2-3 green chillies (this will vary depending on the heat in the chili)
- 1” ball of tamarind or juice of 1 lemon or a big slice of peeled raw green totapuri mango
- 4-6 cloves of garlic (adjust as per preferred taste)
- ¼ tsp cumin seeds
- 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 a little water and remove any fibrous part.
- Wash and peel the garlic.
- 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 last for 2-3 days in the fridge and for a month in the freezer. Thaw it before use.
For the Whole-Food Plant-Based (WFPB) version:
This is a whole plant based dish by default if you use tamarind or lime juice. There is no need to peel the garlic either.
