Mar 31, 2010
Green Chilli and Coconut Chutney
I grew up in Tamil Nadu, India. I love my dosas, chutneys, and sambars. I've been trying to get this chutney just right and it's really hard to get the right consistency with a blender or cusinart chopper. Even now it's not perfect, but it's close enough for me to post it here! i've been experimenting and there's one ingredient in the list that will not make it 100% Indian and I will let you guess what it is in the comments section. Winner can get lunch/dinner cooked by me someday (feat. this chutney and dosas).
I did not measure since I was experimenting but here is the gist.
1/4 cup fresh grated coconut (can get this frozen in Asian and Indian stores)
1/4-1/3 rd cup ice berg lettuce
1/4 cup-1/2 cup coconut milk
Tamarind Paste - 2 teaspoons
6 jalapeno peppers (maybe 2-3 Serranos...adjust spice accordingly. I ran out of peppers :( )
In your blender, add the coconut, green chillies, ice berg lettuce, tamarind paste and some coconut milk. Hit the liquefy button and it will take about 15-20 mins of blending to get it to a nice chutney consistency. You basically want the liquid part and coconut and ice berg all blended together so that it doesnt separate out easily.
To get this consistency, you might have to add more ice berg lettuce. trial and error, my friends!