Coriander and Coconut Chutney by Shilpa Razniewska
| Serves: 8 | Category: Preserves | Course: Accompaniment | Machine: Food Processor | Total time (min.): 20 |
A delicious and simple chutney made with fresh ingredients like fresh coriander leaves, freshly grated coconut, and tamarind, this chutney is full of flavours. A dash of tampering with mustard seeds, lentils and curry leaves takes this coconut chutney to the next level.
Ingredients
For the chutney:
- 1 cup or a handful of a bunch of fresh coriander leaves (stem included)
- 1 green chilli, more if you like spicy
- 1 cup fresh grated coconut flesh
- 1 inch size of fresh tamarind
- 1/2 cup warm water to blend
- Salt to taste
For the tampering:
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal ( black gram split)
- 8 to 10 curry leaves
- 1 tsp ghee or sunflower oil
- Pinch of asafoetida (optional)
Tools
- MultiPro Compact+
Method
- Rinse the coriander leaves, shake off excess water, add all the ingredients except salt into your Kenwood MultiPro Compact and blend until well combined.
- Heat ghee or oil in a small kadai or non-stick pan, add the mustard seeds and urad dal, when the mustard seeds start to splatter, add the curry leaves and asafoetida, as soon as the curry leaves crisp, remove from heat and add directly into the chutney, stir in. Add salt to taste, and enjoy.