Fresh Coriander Chutney
-Recipe from Yamuna mataji
Fresh herb chutney is as popular in the Punjab as pesto is in Genoa. In
one of its simplest forms, fresh herb chutney might be a handful of
trimmed leaves, several green chilies, salt, lemon juice and water,
stone-ground to a wet pulp. This type of chutney is sharp, hot and
nose-tingling. Chutney aficionados highly prize a subtle play of
supporting flavors, balancing astringent, acid and sweet overtones.
They might add unripened gooseberries or mango for a sharp contrast.
Most newcomers prefer a tempered version, much like pine nut pesto, cut
with coconut, nuts or sour cream to subdue the bite. Serve it as a
dipping sauce for a fried savory.
Preparation time (after assembling ingredients): 10 minutes
Makes: 1 cup (240 ml)
1 teaspoon (5 ml) cumin seeds
3 table spoons (45 ml) sesame seeds
¼ cup (25 g) freshly grated coconut or ¼ cup (40 g) chopped almonds
1 cup (240 ml) trimmed fresh coriander, slightly packed
1-2 hot green chilies, seeded
½ -inch (1.5 cm) piece of peeled fresh ginger root, chopped
2 table spoons (30 ml) water
¼ up (60 ml) sour cream or yogurt (optional)
1 table spoon (15 ml) raw sugar or jaggery
1 teaspoon (5 ml) salt
Combine the cumin seeds, sesame seeds and coconut or nuts in a
heavy frying pan and place over low heat. Dry-roast, stirring
frequently, until the coconut or nuts darken a few shades.
Combine the coconut mixture and the remaining ingredients in a
food processor fitted with the metal blade, or a blender and process
until smooth. (The texture should resemble runny applesauce; you may
need more water to reach this consistency). Transfer to a bowl and
serve, or cover well and keep refrigerated for up to 2 days