Garlicky Cilantro Chutney

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Garlicky Cilantro Chutney

Garlic Cilantro Chutney

Hi! Today I made idlis (instant, not from scratch this time) with Garlic-Cilantro Chutney for my In-Laws who are visiting from Jersey. This is a simple chutney to make when you don’t have a lot of time to get food on the table. You can adjust the levels of garlic and chili to suit your taste. Be sure to use the cilantro stems because apparently these are the most flavorful part of the plant. Enjoy!

Garlic-Cilantro Chutney

Makes approx. 3 cups

  • 2 cups fresh (or thawed frozen) unsweetened coconut or desiccated coconut
  • 2 cups roughly chopped cilantro (stems and leaves)
  • 1-3 cloves of garlic, peeled
  • 1-2 green chilis
  • 1/2 tsp tamarind paste (or to taste)
  • 2 tsp salt (or to taste)
  • 1/2 cup or so of water
  • 1 tsp coconut oil or other cooking oil
  • 2 tsp mustard seeds
  • 1 tsp cumin seeds
  • pinch of hing/asafoetida
  • 4-6 curry leaves

Place the cilantro, garlic, chili(s), tamarind paste, salt and about 2 tbsp water in a blender and grind to a fine paste, adding more water as needed. Add the coconut and grind until combined and it becomes a rough mixture (but not too smooth). Add a little water at a time if it is too dry. Pour contents into a serving bowl. Adjust salt if necessary.

For the seasoning: heat the oil in a small pan. Add the mustard seeds, cumin seeds, hing and curry leaves and allow to heat until the mustard starts to pop. Immediately remove from heat and pour over the chutney. Mix in and serve with idlis, vadas, dosas, sandwiches, etc.

Please send me any comments or questions! I would love to hear from you and any ideas you come up with to use chutney…

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