Coconut Cilantro Chutney - Green Coriander Chutney
This chutney is delicious and spicy. It can be paired with grilled chicken, paneer, and naan.
Equipment
- Blender
Ingredients
- 3 and 1/4 cup fresh cilantro (rinsed well and chopped)
- 6 curry leaves
- 1/2 onion
- 8 to 12 Serrano peppers, small (hari mirch) 8 for moderately spicy and 12 for very spicy
- 1/2 cup fresh coconut (chopped roughly into 2 inch pieces)
- 3 tbsp lemon juice (freshly squeezed or bottled)
- 1 tsp salt
- 1/2 cup water
- 4 garlic cloves (or 1 tsp garlic paste)
Instructions
Prep
- Rinse and chop the cilantro finely.
- Rinse and peel the onion. You will use only 1/2 an onion. There is no need to dice it finely.
- Rinse the Serrano peppers.
Blend
- Throw everything in a blender and blend it into a fine paste. I used a heavy duty blender so I didn't chop anything. However if you intend on using a nutribullet then chop the onions and coconut coarsely.
Notes
On a scale of 1 to 5, in terms of spice levels, I would place it at 3.5 if you add 8 Serrano peppers, and 4.8 if you add 12. 12 Serrano peppers makes it very hot.
If you cannot handle heat, I would recommend reducing the Serrano peppers to 3.