My very own .......... Khatta Meeta Teekha Khajoor ~ Dhania Chutney / Spicy Sweet Tangy Dates ~ Coriander Chutney with Coconut and added on spices ..... is a great combo with many a snacks ..... Totally Yumz ......
Chutney is a very useful side dish and easily available as it is prepared in almost every Indian household all round the year. It is a life saver at times if prepared and kept in the fridge when guests drop in unexpectedly. There are so many variations in the preparation of chutney that each one has their own method and recipe of preparing the same. We South Indians are very partial and our love for coconut is very well known. Most of our dishes are made using this versatile ingredient and it wont be out of way if I say we cannot live without coconut. A little amount of freshly grated coconut goes a long way. Chutney is something we cannot think of without the addition of freshly grated coconut. Over period of time due to health reasons as coconuts are considered bad for cholesterol levels in higher consumption, many have cut down on the liberal usage of them. However, as I mentioned a little bit of it added not only gives bulk to the chutney but also gives it smoother texture and an awesome taste. Here is a different recipe, my very own variation of coriander chutney made using coconut, dates, ginger, garlic, green chillies, tamarind etc. A lovely Khatta Meetha Teekha / Tangy Sweet Spicy Chutney. Here is the recipe to the awesome chutney that you can relish with any dish of your choice, like samosa, sandwich, pakodas, Idly, dosa etc. I will be posting those sandwich, samosa along with the chutney back to back …. So keep in touch with the Blog.
Fresh Coriander Leaves : 3 cups (packed)
Khajoor / Dates Syrup : ½ cup
Green Chilly : 20 (less spicy one’s)
Coconut : 1 cup (freshly grated)
Ginger : 2 inch piece.
Garlic : 10-12 cloves.
Tamarind : A large lemon sized ball.
Fennel Powder : 1 tblsp
Jeera Powder : 1 tblsp
Kala Namak / Salt : 1 tblsp
Chop the coriander leaves, wash and drain of excess water. You can use tender stalks of the same. Chop ginger and garlic to fine piece. Chop the green chillies into small pieces. I have used the less spicy variety of green chillies. If you are using spicy one’s reduce the amount of chillies. Addition of green chillies is exclusively upto the individual taste. But do check the chutney and add more if necessary as the addition of tamarind and dates makes it sweet and that amount of chillies are needed.
Add the coriander leaves, ginger, garlic, coconut, green chillies and grind the chutney for a few minutes. Do not add in any water. Now add in all the remaining ingredients and continue to grind without the addition of water to a smooth paste. If needed you can add about ¼ cup of water. But the using of dates syrup and tamarind gives the chutney enough water to be able to be ground to a paste. The chutney should be ground really smooth. Remove the chutney in a air tight box. Check seasoning, add in salt if necessary. If the chutney is too thick you can add some water and mix it properly.
The chutney is ready to be served with any dish of your choice. Goes very well if just applied over grilled bread slices or toast too. Store the chutney immediately in the fridge. Remains good for about 2 ~ 3 days. Just bring in to room temperature for serving. Enjoy the chutney with grilled / toasted bread slices, sandwiches, dosa, chutney, samosa, chat or with any other dish as an accompaniment.