Coconut Mint Coriander Chutney

Dravya · What goes in

• Fresh coconut (grated)1 cup

  Supremely cooling

• Fresh mint leaves1/2 cup

  Pudīna — Pitta coolant

• Fresh coriander leaves1 cup

  Dhānyaka — cooling digestive

• Green chilli1 small

  Optional, very mild — remove seeds

• Fresh ginger1/2 inch

  Small amount for digestive fire

• Lime juice1 tbsp

  Fresh, not bottled

• Rock salt1/2 tsp
• Jaggery1 tsp

  To balance sour-bitter tastes

• Cold water2–3 tbsp

  For blending consistency

Vidhi · Method

1. 1

   Wash mint and coriander leaves thoroughly. Remove thick stems from coriander.

2. 2

   In a blender, combine grated coconut, mint, coriander, ginger, and green chilli (if using).

3. 3

   Add lime juice, rock salt, jaggery, and 2 tbsp cold water.

4. 4

   Blend to a smooth, vibrant green paste. Add a little more water if needed for desired consistency.

5. 5

   Taste and adjust salt and lime. The flavor should be fresh, cooling, and slightly sweet.

6. 6

   Transfer to a clean glass jar. Drizzle a tiny bit of coconut oil on top to preserve freshness.

7. 7

   Serve at room temperature alongside meals. Best consumed within 2 days.

8. 8

   Optional tempering: Heat 1 tsp coconut oil, add mustard seeds and curry leaves, pour over chutney.