Coconut Coriander Chutney
This super chutney is both filling and nutritious. It can be eaten as just a spread on bread or used as a sandwich spread with sliced cucumbers, tomatoes, boiled potatoes, onions, capsicum, beetroots as fillers. The chutney is also a good accompaniment to idlis, dosas, etc.
- 2 cups chopped fresh coriander leaves, rinsed and chopped with the stems
- 1-2 tsp lemon juice
- ¼ tsp unrefined salt
- ½ cup grated fresh coconut
- ½ tsp cumin (jeera) seeds
- 6-8 fresh mint leaves (optional)
- ½ a green chilli
Grind all ingredients together in the grinder until smooth. Enjoy.
Substitute half the coriander leaves with curry leaves.