Flavors of a ‘desi dish‘ is written all over this chutney. This lip smacking chutney is a bit spicy and slightly tangy, two of the predominant flavors in Indian cuisine. And ultimately this is a tongue tickling condiment! Or should I say ‘bit spicy‘ is too mild a word? Because it is high on chilli factor. The two flavors balance just well to bring out the earthiness of the fresh coriander & to create the most mouthwatering chutney I have had till date!
It is not one of those recipes that can be made without the ‘spice’ factor. You can vary intensity of the heat from chillies but cannot eliminate it altogether. The trademark taste of this recipe is the heat and the tang. The recipe and its popularity thrives on these two flavors.
This chutney is best had with curd rice. Or ever crispy pakoras. I found it even works well by adding a bit of it to stir fried veggies when sauteeing them. A twist to this heirloom recipe I tried recently is to add a tablespoon or two of roasted peanuts. Gives a nice nutty taste.
Chillies too can be good stuff. Not just in taste but also for your health.They contain some amounts of vitamin C. SO now you know the reason behind grandma`s remedy for cold – a bowl of piping hot rasam laced with chilli and pepper. More on chillies and their benefits for another day.
For now, its on to the recipe..
- 1 cup fresh coriander leaves/ cilantro
- a marble size piece tamarind or tamarind paste as per taste
- rock salt - about 1/2 tsp or salt to taste
- 2 to 3 green chillies -
- Wash the coriander leaves thoroughly. Spread them on a clean, dry kitchen towel pat dry well to remove as much of the moisture as possible. Retain the leaves and tender stems. Discard the hard thick stems.
- Grind all the ingredients together to coarse paste without adding water.
- Serve with curd rice, dosas, pakoras, plain grilled vegetables.
- The quantity of chillies depends on the level of spiciness of the chillies and how spicy you want the chutney to be. Be a little generous when adding the chillies to get the right balance.
- You can add a tablespoon of roasted peanuts when grinding for a different flavor.
- You can even add 1 teaspoon (not more) fresh mint leaves.