Saturday, July 4, 2009

Corriander-Coconut Chutney

Coconut - 1/2 medium
Coriander leaves - 1 large bunch
Tamarind paste - 1/4 tsp
Green chili - 1 large ( according to taste)
Salt - to taste.

Grate coconut along with coriander leaves, tamarind paste, salt and green chili to fine paste.
Place in serving dish.
Optional - if being used as a dish to accompany rice, roti, idli or dosa it can be seasoned with oil, mustard, black gram dal and curry leaves.

Use for sandwiches - Take a slice of bread, spread a thin layer of butter, and a thick layer of chutney, keep a slice of tomato and cucumber. Cover with another slice of bread. Yum!


  1. hmmm...tamarind paste...good idea. I usually use a wee bit of lemon and/or lime and then water as needed. Tamarind past sounds good too...for that edge. To you make your own tamarind paste? I make my own tamarind 'sauce' for samosa...I guess it would just be thicker right?

  2. If you have to make tamarind paste - soak tamarind in a little warm water for a while- squeeze and strain the paste. I have never liked doing that. I buy the readymade pastes - the Dabur Tamarind paste - I panic if I cannot find it in the store - we use it extensively in South Indian cooking. ( will have to add it to the products I like!)


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