How can I not share with you one of the staple chutneys that go so well with breakfast dishes such as Dosas and Idlis and with evening snacks? It would be wrong to not talk about the humble Coconut Coriander chutney. There is hardly any cooking involved and with just a few ingredients, you get something so delicious but so simple to put together.
In India, there is such a myriad of chutneys and simply by adding or removing an ingredient, a new chutney is formed. This coconut coriander chutney can be made without the coriander too. And tastes completely different. You could also add half an onion to get a different taste and also increase the quantity of the chutney made.
I absolutely love coriander. I find it adds so much freshness to any dish. Coriander also perfectly balances this chutney against the almost rich nuttiness of coconut. Tamarind is a interesting complimentary flavour to this chutney. It introduces the sour element to this chutney. Tamarind and coconut are used liberally in Konkani Amchigele cooking – two flavours that I grew up with.
Ginger, garlic and green chillies elevate the flavours of the chutney and take it to the next level. Finally, this amazing tempering of mustard seeds, dried red chillies and curry leaves. Unfortunately there is no substitute that can substitute the taste of curry leaves. Beg, borrow or steal them- use fresh, frozen or dried curry leaves. But use them, as they completely transform this coconut coriander chutney.
From my home to yours, its going to become such a staple and firm favourite. You don’t always need to pair this chutney with Dosas (Fermented rice pancakes) , you could slather some chutney onto buttered slices of bread. Thats what I’m about to do now, yay.