This Chutney is usually made during the monsoon months in India, as stomach upsets are common during that period. Served with Curd rice, it settles the stomach because of the Cumin seeds and Garlic which are known to not only have digestive properties, but also to clean the gut. A special thanks to my dear friend Nutan Shenoy-Kini who has generously shared her mother’s recipe with me.
- Half of a large coconut
- 1 level tsp Jeera/ Cumin seeds
- 5 flakes Garlic
- 7 Green chillies
- 1/2 tsp Tamarind paste
- A pinch of turmeric powder
- 1 tbsp Ghee/clarified butter
- A bunch of Coriander leaves.
Wash and keep the coriander leaves aside to drain well. Grate the coconut. Crush the garlic gently. Chop the green chillies. Heat ghee in a pan. Add the Jeera and the crushed garlic cloves. Roast till the Jeera crackles. Drop in the chopped green chillies and toss till they change colour. Tip in the coriander leaves. Sauté till they wilt. Drop in the turmeric powder, tamarind paste and grated coconut. Saute for about three to four minutes. Add salt. Allow to cool, before grinding it to a coarse paste without adding water.
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