It is a mouthwatering, spicy and mildly tangy chutney that makes any Chat recipes and South Indian dishes complete. Here Coconut and Coriander leaves are used as base ingredients and green chillies, ginger and tamarind are used for flavour.
INGREDIENTS :
(1) 2 cups of finely chopped Coriander leaves
(2) 1 whole freshly grated Coconut
(3) 1or 2 green or red chilli. (You may add more depending on the spicy taste required).
(4) 1 inch sized Ginger
(5) 1 small piece of Tamarind (As shown in image)
(6) Salt to taste.
METHOD :
(1) Take Coriander leaves, Coconut, 1 or 2 green chilli, 1 inch sized ginger and a piece of Tamarind and Salt in a grinding jar of a Mixer Grinder.
(2) Add 20 ml of water.
(3) Grind these ingredients until a smooth paste is formed.
(4) Taste for salt and add more if required. Mix well by grinding for few seconds again.
(5) Transfer it to a serving bowl.
(6) Store it in an air tight container and refrigerate it. It can be used upto 5 days.
For tempering :
(1) Take three tablespoon of Cooking oil in a tempering ladle.
(2) Put 1 teaspoon of black Mustard seeds and let them crackle.
(3) When the Mustard seeds crackle, then add 10 – 12 Curry leaves.
(4) Immediately add 2 pinch of Asafoetida (Hing) powder.
(5) Mix well with the spoon till the Curry leaves become crisp, but do not let them burn. This will take only 4-5 seconds.
Pour this tempering mixture over the green chutney.
I am extremely sorry that I don’t have pictures of tempering the chutney and the chutney with tempering as I had it plain without tempering. You may however try this easy process.
This Chutney can be used with any Indian snacks like Dhoklas, Samosas, Sandwich, Bhel, Pakodas etc. It can also be used with South Indian dishes like Idlis, Dosas, Uttapams, Medu Vadas.
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