Coriander Chutney
Recipe inspired by “Life of Pi” by Yann Martel
“When you’ve suffered a great deal in life, each additional pain is both unbearable and trifling. My life is like a memento mori painting from European art: there is always a grinning skull at my side to remind me of the folly of human ambition.”
“I mock this skull. I look at it and I say, “You’ve got the wrong fellow. You may not believe in life, but I don’t believe in death. Move on!” The skull snickers and moves ever closer, but that doesn’t surprise me.”
“The reason death sticks so closely to life isn’t biological necessity-it’s envy. Life is so beautiful that death has fallen in love with it, a jealous, possessive love that grabs at what it can. But life leaps over oblivion lightly, losing only a thing or two of no importance, and gloom is but the passing shadow of a cloud.”
Coriander Chutney
Ingredients
- 1 T vegetable oil or ghee
- 3 red chilis
- 1 tsp red lentils
- 1/4 cup dried coconut coconut
- 2 bunches cilantro
- 1 bunch green onions
- 1/4 tsp tamarind paste soaked or 1 T tamarind juice
- 1/4 tsp kosher salt
- 1/2 cup water
Instructions
-
In a large skillet, heat the vegetable oil or ghee on medium for about a minute and add the chilis and lentils and saute for 4-5 minutes.
-
Then add the coconut and saute for another 4-5 minutes, until the coconut starts to toast to a light brown.
-
Wash cilantro bunches and green onions and trim off the ends of the stems, then rough chop all of the bunches into about 1 inch pieces.
-
Add the onions, cilantro, tamarind, and salt to the pan and saute for 2-3 minutes.
-
Move every thing into a blender and add the water to blend for about 1 minute until it forms a green paste.
Nelson Steyn
March 12, 2020Coriander chutney is a lovely side dish that goes well with most Indian starters. I like the way you have shared this recipe in a concise manner. You have also shared nice images of the side dish. We usually have coriander chutney with Samosas and it tastes really good. Keep sharing such recipe posts.
Charlotte Bonavida
May 5, 2020Why, thank you! We love this type of chutney with any starchy food like samosas (my personal favorite), naan, idali, dosas, etc. We aim to be concise but descriptive, so I’m so appreciative of your feedback.