Friday, 6 November 2015

Green Coconut Chutney


Coconut Chutney

The key to a perfect green coconut chutney is the balance of the Holy Trinity of Parsi Cooking, Tikhu-Khatu-Mithu ( 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.





Ingredients to make your Green Chutney






Makes approximately 2 cups Chutney


Ingredients
1 cup desiccated coconut
1 ½ cups of coriander leaves; packed tightly
2 tbsp jaggery
6 green chillies
½ tsp salt
¼ cup fresh lemon juice
2 green peeled mangoes
10 fresh mint leaves

Method

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.  

Tips


Prepare ahead of time and freeze. It will stay for up to 1 month.

Defrost for 24 hours in your fridge. 
Texture of the chutney must be as smooth as possible. This will depend on your grinder and the coconut. 


Also a part of the cookbook The Art of Parsi Cooking; reviving an ancient cuisine


For more recipes

Niloufer's Kitchen Quick and Easy available from read.amazon.com

2 comments:

  1. Thank you so much for this recipe! I'm going to be in Mumbai in a few days. Can you recommend any hands-on Parsi cooking classes? I'm on a food tour, but my guide said there isn't anywhere he's found to take intimate classes. I'll have Nov 17th free. Thank you so much for your time. Stacy

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  2. Hi Stacy,
    I shall ask the person and revert to you tomorrow. Please email me at niloufer.mavalvala@gmail.com so I can communicate with you.
    Kind regards, Niloufer.

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