Recipe by agpest from the Forum Thermomix Website “Source: Based on Time-Life The Cooking of India”
The Juice of ½ a small lemon
120 grams fresh coriander , stems & leaves
¼ cup dried grated unsweeted coconut, (about 10 grams)
40 grams fresh ginger root, scraped & roughly chopped
70 grams onion, roughly chopped
15 grams fresh hot red or green chili
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon black pepper, fresh ground
1 MC water
Preparation:Place lemon juice, ginger root, onion, and chili in jug. Set timer for 10 seconds speed 7.
Scrape sides down and repeat 10 seconds speed 7 Add 60 grams of coriander set timer for 15 seconds at speed 8. Scrape sides add the last 60 grams of coriander and repeat timer for 15 seconds at speed 8. Add coconut water, sugar, salt, and pepper. Set timer for 15 seconds on speed 10. Repeat 10 to 15 seconds at speed 10 if necessary. Refrigerate for at least 2 hrs.
This will keep in the refrigerator for a week. It is a little runny when first made but after refrigerating the dried coconut soaks up some of the liquid It a green chutney served with samosas. My sister-in-law likes it as a sandwich with bread and butter.
Tips/Hints:f you don’t like it hot remove the seeds from the chilies. If it is too hot after you make it you can add more coconut a tablespoon at a time.
Source: Based on Time-Life The Cooking of India (10 servings)