Coriander Chutney

by Charlotte Bonavida
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Recipe inspired by the book “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.”

Coriander Chutney | Let's Taco Bout It Blog

“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

Course Side Dish
Cuisine Indian
Keyword 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

  1. 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.
  2. Then add the coconut and saute for another 4-5 minutes, until the coconut starts to toast to a light brown.
  3. 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.
  4. Add the onions, cilantro, tamarind, and salt to the pan and saute for 2-3 minutes.
  5. Move every thing into a blender and add the water to blend for about 1 minute until it forms a green paste.

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