Spicy Coriander Leaves (Dhania) ~ Curry Leaves (Kadi Patta) ~ Coconut Chutney ....... An Awesome chutney full of flavour with added goodness off curry leaves .... goes very well with many dishes and I must say simply exotic for Sandwiches .... Go ahead and Enjoy .....
Chutney as I have mentioned before is indeed a very useful side dish and preferred do be stored in fridge always as it comes on very handy and easy to cook up a fast sandwich or so when needed. I am sure many of you prepare the same and keep it handy too. What with children around and so also the hectic lifestyle of present generation. It is a life saver at times when children are hungry at odd times and so also when one is tired on reaching home and a snack is just a God sent blessing. 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, curry leaves, ginger, garlic, green chillies, tamarind etc. A lovely Spicy Chutney that’s a good spread for sandwiches. The addition of lots of curry leaves not only adds on to flavour but also increases the health benefits of this chutney. Curry leaves have loads of healthy properties and one should consume them in all forms as possible.
Fresh Coriander Leaves : 4-5 cups (packed)
Fresh Curry Leaves : 1 cup
Green Chilly : 20 (less spicy one’s)
Coconut : 1 cup (freshly grated)
Ginger : 2 inch piece.
Garlic : 20 cloves.
Tamarind : A large lemon sized ball.
Salt to taste
Chop the coriander leaves, wash and drain of excess water. You can use tender stalks of the same. Wash and let drain the curry leaves too. 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. The amount of addition of green chillies is exclusively upto the individual taste. Plus or minus as per individual liking.
Add the coriander leaves, curry leaves, ginger, garlic, coconut, green chillies, tamarind and grind the chutney to a smooth paste with little bit of water. Now add in salt to taste and further grind till you get a smooth paste. If needed you can add about ¼ cup of water. The chutney should be ground really smooth. Remove the chutney in a air tight box. 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.