The key to a perfect green coconut chutney is the balance of the Holy Trinity of Parsi Cooking, Tikkhu-Khattu-Mitthu ( spicy-sour-sweet). It is easy to prepare and is used in many dishes like the Patra ni Machi, Chutney and Fish Pastry Roll, Ribbon Rice, sandwiches, and many more recipes.
Enjoy my version from Niloufer's Kitchen.
Makes approximately 2 cups of chutney.
1 cup desiccated coconut
1 ½ cups of coriander leaves; tightly packed
2 tbsp jaggery
6 green chillies
½ tsp salt
¼ cup lemon juice, freshly squeezed
2 unripe, peeled mangoes
10 fresh mint leaves
In an electric grinder/food processor or blender; grind till fine and smooth the desiccated coconut. Then add the rest of the ingredients in order: green chillies, salt, coriander leaves, salt, diced mangoes, mint leaves, and lemon juice. Taste for the salt, the heat from the chillies, the sourness and the sweetness. Balance must be perfect to suit your palate.
Prepare ahead of time and freeze. It will stay for up to one month.
Defrost it for 24 hours in your fridge.
The texture of the chutney must be as smooth as possible. This will depend on your grinder and the coconut.
To read more about #ParsiFood its history, traditions and culture you can click the link for my cookbooks The World of Parsi Cooking: Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.
For more recipes
Niloufer's Kitchen Quick and Easy available from read.amazon.com
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