Narial ni leeli chutney

Narial ni leeli chutney

Green coconut chutney Parsee style

By
From
Mr Todiwala's Bombay
Makes
1 medium jar
Photographer
Helen Cathcart

This is a delicious variation of the fresh green chutney. We Parsees prefer it to be rather minty and a bit on the hot and sour side but reduce the mint and chillies if preferred. It makes a great sandwich when spread over sliced boiled potato and tomato and wrapped in a chapatti or naan bread. We also eat this chutney with lentils and rice as an accompaniment.

Ingredients

Quantity Ingredient
1 coconut, grated
or 200g desiccated coconut
1/2- 3/4 teaspoon cumin seeds
4 tablespoons coriander leaves and stalks, chopped
3-4 large mint sprigs, leaves picked
4-5 green chillies
4-6 garlic cloves, peeled
5 cm piece fresh ginger, peeled and roughly chopped
1 teaspoon caster sugar
1 teaspoon salt
1/2 lime, juiced

To garnish

Quantity Ingredient
1/4 -1/2 teaspoon cumin seeds

Method

  1. If using desiccated coconut, mix it with 150 ml hot water and leave to soak for 1 hour until soft and rehydrated and the liquid is absorbed. If necessary, add up to 50 ml water during soaking.
  2. Tip the coconut into a food processor and add all the remaining ingredients. Purée to a smooth paste, adding a splash of water if absolutely necessary.
  3. Put in a sterilised, screw-topped jar and store in the refrigerator. Use a dry spoon to remove the chutney and always clean the sides before re-sealing to preserve the freshness. Best eaten within 2 weeks.
Tags:
Mr
Todiwala
Todiwalas
Todiwala's
Indian
India
Bombay
Mumbai
Asia
Asian
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