Coconut and cilantro chutney

When you visit India, you enter into the world of chutneys. This refreshing and exotic coconut chutney is one of Kerala’s delights. Enjoy with rice, vegetables, or even oats. Thank you Anna for watching our Indian chef make it and passing on the recipe.

Makes: 1 cup

Ingredients:

½         fresh coconut

½          green chili

¼          small onion or pinch of hing

5         fresh curry leaves

½ cup cilantro

1 tsp tamarind paste

½ tsp fresh ginger

1 tbsp water

Salt to taste

Directions:

Tamarind paste, fresh coconut and fresh curry leaves can usually be found at Indian grocery stores.  If fresh coconut is not available you can use frozen coconut or grated unsweetened coconut. In that case,  just do not put it in the blender. Instead, add it at the end. For meditators, the onion can be replaced by a pinch of hing.

Place all ingredients in a blender and blend until well mixed. You can add some coconut milk for blending.