A slightly sweet, sour, spicy, and flavorful blend of cilantro and coconut. A great side to enhance just about any Indian meal or a snack for dipping naan.
As promised, I'm sharing the chutney recipe I made to accompany my Cauliflower Curry. I used a recipe I found from Veg Recipes of India's list of 30 Easy Chutney Recipes I shared on Google+. There were so many delicious and simple options I just chose the one where I had all the ingredients on hand. This chutney turned out great and added, even more, fantastic flavor to the meal. Any leftovers are great as a snack with naan.
Coriander Coconut #Chutney adds, even more, flavor to #Indianfood [Tweet this]
Coriander Coconut Chutney
Modified slightly from Veg Recipes of IndiaPrep/cook time: 10 minutes
Servings: 3-4
Ingredients:
1 bunch cilantro roughly chopped (3/4 cup packed)
3/4 cup unsweetened shredded coconut
1 jalapeno (or green chili) rough chop
2 tsp ginger garlic paste
juice of 1 lemon
1 tsp sugar
pinch of salt
For tempering:
1 Tbsp oil
1/2 tsp mustard seeds
8-10 curry leaves (dried and crushed---it's what I had)
pinch of asafoetida
Add all of the first 7 ingredients into a blender and puree until smooth (add a little water if needed to help blend).
Remove the puree to a bowl and set aside.
Heat the oil in a small frying pan over medium-high heat. Add the mustard seeds and wait for them to start to sputter. Then add the curry and asafoetida. Fry for a few seconds then immediately pour over the puree and stir to combine.
The website says to serve this with idli, dosa, or other snacks but I thought it made a delicious accompaniment to my Cauliflower Curry and with naan.
Enjoy.
Check out my Cauliflower Curry mentioned in this post:
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