The fresh flavors in this chutney are a treat. Use it to stuff a whole fish, or as a condiment for grilled fish or grilled chicken, or as a simple topping for rice. If you use the six green chiles called for, the sauce is quite hot, though the coconut softens the impact of the chiles. Traditionally the chutney is made using a mortar and a pestle, but this is one case where a food processor is not only easier, but also does just as good a job of reducing the ingredients to a salsa texture.| from: Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent , by Jeffrey Alford and Naomi Duguid
- 1Place the coriander, chiles, garlic, and ginger in a food processor and process to a paste. Add the coconut and process to incorporate. Transfer to a bowl.
- 2Briefly grind the cumin seeds with a mortar and a pestle or a spice/coffee grinder, not to a powder but to crush them a little, then add to the chile mixture. Stir in the lime (or lemon) juice, sugar, and salt, then taste for salt and adjust as necessary. Serve or use immediately, or refrigerate, covered, until ready to serve. The chutney will keep for about 4 days in a well-sealed container in the refrigerator.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.