Cilantro Chutney
Makes about 1 1/2 cups
That other essential Indian condiment, cilantro chutney is the colorful, fresh tasting foil to sweet dark tamarind chutney. Together they work magic alongside many foods, including my favorite Indian snackfood, behl puri. It’s also insanely easy to make, the perfect pick-me-up for meals in need of a special something.
Cilantro chutney reminds me of many Latin American salsas, so feel confident to serve this alongside tacos or beans and rice…it tastes equally at home. The dried unsweetened coconut is subtle, a little bit of texture and sweetness, but not making it overly “coconut”.
Ingredient: Look for unsweetened, finely grated coconut in Indian markets and natural food stores. Use small Thai or Indian green chiles if possible, or small serrano peppers.
- 2 cups cilantro leaves, lightly packed
- 1/4 cup dried grated coconut
- 3 cloves garlic
- 1 to 2 green hot chile peppers
- 1 1/4 teaspoons garam masala
- 2 tablespoons lime juice
- 3/4 teaspoon sea salt
- 1/4 cup water
1. In a food processor or blender combine the first 7 ingredients plus half of the water. Pulse until as smooth as possible; if the chutney seems very thick, dribble in a little bit of the extra water at a time until a pourable consistency is reached. If necessary add more water. Store in a tightly covered container in the refrigerator until ready to use; if possible allow the chutney to sit for 30 minutes before serving to allow the flavors to blend.
Variation:
Replace 1/2 cup of the cilantro with mint
