Fresh Coriander Chutney

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

 

Ingredients

• Cumin seeds – 1 teaspoon (5 ml)

• Sesame seeds – 3 table spoons (45 ml) 

• Freshly grated coconut or ¼ cup (40 g) chopped almonds – ¼ cup (25 g) 

• Trimmed fresh coriander, slightly packed – 1 cup (240 ml) 

• Hot green chilies, seeded – 1-2 

• Piece of peeled fresh ginger root, chopped – ½ -inch (1.5 cm) 

• Water – 2 table spoons (30 ml)

• Sour cream or yogurt (optional) – ¼ up (60 ml) 

• Raw sugar or jaggery – 1 table spoon (15 ml) 

• Salt – 1 teaspoon (5 ml) 
 

Preparation

1. 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.

2. 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
 

Makes:

1 cup (240 ml)
 

By Yamuna Devi Dasi