A fresh chutney to serve with all Indian meals, it has a shelf life of 2–3 days if stored in the refrigerator. What is not used up may be easily frozen for another day.
Recipe information
Yield
serves 8
Ingredients
4 teaspoons lime or lemon juice
1 smallish (3-ounce) tomato, chopped
3/4 teaspoon salt
3 fresh hot green chilies (such as bird’s-eye), chopped
1/2 cup chopped cilantro
20 fresh mint leaves
1/2 cup grated coconut, fresh or frozen and defrosted
Preparation
Put 3 tablespoons water, the lime juice, tomatoes, salt, and chilies into a blender. Blend thoroughly. Add the cilantro and mint. Blend again until smooth. Finally, add the coconut and blend some more, pushing down with a rubber spatula if necessary, until the chutney is smooth.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Buy the full book from Amazon.
