Name: Coriander, Coconut and Tamarind Chutney
Yield: Makes about 450 g/1 lb/2 cups
Ingredients: 30–45 ml/2–3 tbsp water for a meat meal, or natural (plain) yogurt for a dairy meal, to serve; 8–10 pitted dates, roughly chopped; 75 g/3 oz dried coconut or 50 g/2 oz creamed coconut, coarsely grated; 1 large bunch fresh coriander (cilantro), roughly chopped; 1 bunch fresh mint, roughly chopped; 30 ml/2 tbsp boiling water; 30 ml/2 tbsp tamarind paste; about 5 ml/1 tsp sugar; salt; juice of 2 limes or lemons; 3–5 garlic cloves, chopped; 2–3 fresh chillies, chopped; 2.5 cm/1 in piece fresh root ginger, chopped

Preparation info

Makes about
450 g

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Cooling, fragrant chutneys made of fresh coriander and mint are as popular with non-Jews as they are with Jews of Indian Origin. This delicious blend of coriander, mint and coconut, spiced with a hint of chilli and sweetened with dates, is a condiment of the bene Israel table. It is the perfect alternative to a yogurt raita for a meat meal.