Basic Cilantro Chutney

This chutney is a must with dosas but also pairs well with anything from a bowl of chili to a quesadilla or grilled cheese sandwich. I like mine spicy, but if you don't, adjust the chile accordingly. Nontraditionalists may choose to skip the final step of popping spices in hot oil, but not if you are serving to anyone Indian. 

If you prefer a thicker consistency, add 3/4 cup of fresh coconut in with the green chiles (Trader Joe's sells good quality frozen coconut chunks). 

This chutney is also very good with mint leaves substituted for half the cilantro, but you will not get as bright a green color. 


4 bunches cilantro, hard stems removed, to make 3 cups leaves
3 serrano chiles (or to taste), stemmed and cut into chunks
1" fresh ginger, peeled
1/2 tsp cumin powder
1 tsp salt (or to taste)
1 tsp tamarind paste (or, for brighter color, 1 1/2 Tbsp lime juice)
2 Tbsp water, or the minimum amount necessary
1 tsp coconut oil
1/2 tsp black mustard seeds
1/4 tsp cumin seeds
1 dried red chile
a few curry leaves
pinch asafetida powder

In the work bowl of a small blender, place cilantro leaves, green chile pieces, grated ginger, cumin and salt. Blend until coarsely chopped. Add tamarind or lime juice and a little water. Blend until smooth.

Taste and adjust seasonings, observing the "tripod rule" of balancing spice, salt and sourness. (A too-spicy chutney needs more lime juice or salt, a too-salty chutney needs more sourness, and so on.)

In a small skillet, heat coconut oil over high heat until shimmering. Add mustard seeds; immediately cover and cook until popping subsides. Add cumin and red chile. When beginning to brown, add asafetida and curry leaves. When crackling subsides, remove from heat. Using a spatula, scrape spices onto top of chutney, being sure to include all the flavorful oil. This is to be presented at the table unstirred, then stirred in upon serving.

Makes 2 cups. Refrigerate any leftovers.