Green Coconut Chutney

Throughout the coastal belt of India, coconut is used in everyday cooking. Coconut is also allowed during fasting days, hence it finds its way into Phalahari or Farali cooking on special days like Janmashtami, Navratri, Sankashti, Ekadashi and menus for the fasting Mondays in Shravan.
This chutney is devoid of garlic and yet is tasty and creamy.

1 cup of freshly grated coconut, 2 green chillies , 2-3 tbsp chopped coriander, rock salt or common table salt. Grind to a smooth paste.
Other variations : you can add 2 tbsp chopped raw mango when available . It makes the chutney amazingly tangy. You can heat a tbsp oil and add mustard seeds and curry leaves. Thin down the chutney to a thick curry consistency and add the tempering.

This chutney goes well with Batata Vada, Vada Pav, Idli, Dosa, Uttapam, Upma , Dhokla, Patra/ Allu Vadi

Green Coriander Chutney

Most Indian snacks are served with a chutney or dip. This can be spicy, rich, tangy or sweet and sour. A chutney compliments hot and spicy snacks, while it adds flavour to cold snacks like bhel puri and chaats. Chutneys can turn every day rotis and parathas into yummy exotic frankies. These are easy to make and always gather compliments.

The basic green coriander chutney :

1 cup chopped green coriander, 1 small onion, 1 tsp tamarind paste, 1 or 2 green chillies ( according to taste) , 2 pods of garlic, 1/4 inch ginger, a generousd pinch of rock salt and roasted cumin powder.
grind together coriander, chillies, garlic , ginger , onion and tamarind. Add rock salt and cumin powder. Check for salt and add normal salt as required.