Cilantro Chutney

This is a southern India condiment my friend Bapu learned from his grandma. It has variable levels of hot depending on which peppers you use and how many. I usually double the recipe.

2 cups packed of well washed, fresh cilantro leaves

1 – 1 and 1/2 cups of shredded coconut

Juice of many limes (I’d say a minimum of a half a cup of juice. The small, Mexican-type limes are best).

Three to five cloves garlic

Two to four fresh peppers (Jalapenos are good but use whatever. I also have sort of re-hydrated peppers by soaking them in hot water and used those).

1/2 – 1 cup water

Salt to taste

Blend the peppers and garlic in a electric blender with 1/2 cup water. Add the cilantro a bit at a time and blend that well. Squeeze in the lime juice with the cilantro, tasting along the way. Also add more water if the cilantro isn’t breaking up.  When it is limey enough, pour out the mixture into a mixing bowl and stir in the shredded coconut. It should be the thickness of thick tomato sauce. Strong enough to hold up a spoon. Stir in salt to taste. It is better if you make it and let it sit for some hours or overnight. Use with rice and dahl to add flavor and heat. Or eat with nan (or pita) bread. Or any Indian dishes.


About Tree

Uhmm, I like food. I like farms. I guess a farmers' market is a good place to be for both of those things.
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