Heres a quick, easy to make and delicious chutney or dipping sauce. You can use it for dipping BBQ meats, BBQ paneer, samosas, veggie cutlets and even use it in wraps as your flavouring sauce. I make a traditional seasoning with spices to pour over this sauce, as I often serve my sauce with south Indian Dosa. However, you can keep it raw and its tastes just as good.
Course Appetizer, Chutney, Dipping Sauce
Cuisine Indian
Prep Time 5 minutesminutes
Blending & Seasoning 5 minutesminutes
Total Time 10 minutesminutes
Servings 8people
Calories 78kcal
Ingredients
1bundle Coriander leaves (rinsed well, keep stalks on if it's tender and organic)
2smallgreen chillies(can omit or use 1 if you don't like it spicy)
2clovesgarlic(skin removed)
1/8 inch ginger(skin removed)
1cupfresh or frozen raw coconut
1tspcumin seeds(raw is better, but can use dry roasted as well)
1tsp sea salt(or as to your taste)
1cup yogurt(can use coconut yogurt for vegans)
Seasoning for Chutney (if you decide to season)
1tbspavocado oil
1tspmustard seeds
2dryKashmiri chilies
1drybay leaf or curry leaf
Instructions
To a blender add coriander leaves, green chilies, garlic cloves, ginger, coconut, cumin seeds, salt and yogurt. Blend on high speed, till it resembles a smoothie.
You can store this in a bottle for up to a week and serve as a dipping sauce.
If you like you can season the traditional south Indian way, by adding oil to a small seasoning pot, once hot, add mustard seeds, close pot and allow mustard seeds to burst. Once the popping sound stops, open lid and throw in the Kashmiri chillies and bay leaf. Turn off heat.