Green Coriander Chutney and Garlic Coconut Chutney

There are only few things M and I can do together without shaking up the house. One is watching a movie. Of course, the movie has to involve at least one Sylvester Stallone, Arnold Schwarzennegger or the likes for M to stay fascinated while I plan the next blog post staring at the screen. Then, we can make condiments and chutney together. It’s like our weekend time together. 

Truly speaking, all he does is giving weird suggestions of adding sauces to my chutney. Ketchup added green chutney anyone?

I consider his washing coriander leaves 'doing it together'. Not that making this requires any help. It’s just we married people need a way of feeling like we benefited from these whole marriage thing. 

I wrote about importance of chutneys in detail in previous post of mango chutney. Most Indian street food is incomplete without chutney(s). From South Indian Dosa's to Maharashtrian Vada Pav to the various chaats on the street is accompanied by chutneys. Each state, each vendor has slightly different chutney. And they are as commonly made at home too. One that really is like mother of most chutneys in my mind is green coriander chutney called hari dhaniya chutney in Hindi. It’s quick and easy chutney that adds zing and brightness to everything it accompanies. All kind of Indian snacks are good with this chutney. Other chutney I'm sharing today is my personal favorite garlic chutney in dry form. I can't live a day without garlic and having this chutney around means I can add garlic and a bit of heat to as many food as I want. 

It’s not just Indian food that these chutneys are meant for. The green chutney is a fabulous served with grilled meats and also works as a marinade. It can be used as spread for sandwiches, sauce for your pizza base, possibilities are endless. The garlic chutney serves similar purpose as well but its specially good in sandwiches and potatoes! Both the chutneys are easy to make and I'm sure it will find a place in your fridge and heart.

Green Coriander Chutney and Garlic Coconut Chutney

Click here for printable recipe

Green Coriander Chutney

Ingredients 

1 cup coriander leaves, chopped

1 tsp cumin powder, freshly ground from roasted cumin seeds

1 green chilly

1/2 inch ginger

1 tsp lemon juice

Salt to taste

Method

Grind coriander along with other ingredients with as little water as possible.

The chutney stays good for about a week in air tight container. 

Tip: add a tbsp of yogurt to chutney to freshen it up if not fresh.

Garlic Coconut Chutney

Ingredients 

9 cloves of garlic

4-5 whole Kashmiri red chilies*, adjust to tolerance

1/2 cup desiccated coconut**

Salt to taste

Note

*Don't be alarmed by the number of chilies here. They are relatively mild and the chutney is supposed to be added in small quantities. But you can certainly reduce it to your requirement. 


** Fresh is better but unsweetened ready to use desiccated coconut works as well which I have used here.

Method

Dry roast the garlic in a frying pan on low heat for about 5 minutes. You want a nice light golden color of the outside but make sure you don't burn it. Burnt garlic is a sin.

Similarly dry roast coconut and chilies in a separate pan till aromatic.

Season to salt and grind everything together to form dry chutney.

The chutney stays fresh up to a week in air tight container.

Tip: add a tsp or two of tamarind pulp to the chutney to make it little wet and add a nice tang.

Check out more chutney love on Journey Kitchen -

Mango Chutney

Mango Mint Chutney

Fire Roasted Tomato Chutney