Chutneys and sauces are pretty much a necessary and staple pairing for many savory Indian appetizers and flatbreads. Store-bought chutneys really pale in comparison to the freshness and flair that homemade chutneys can impart to your snacks and meals. This chutney is incredibly easy to prepare and will keep in the fridge in a well-sealed glass container for up to a week. I will note that this is one of the most interesting and unique chutneys I have ever made. Vibrant and zesty, with some spicy kick from fresh green chilies, sweet tamarind mingles with toasted coconut and fresh herbs for a special palate pleasing experience.
If you don't have asafetida on hand, include a clove or two of minced garlic if you wish. I discovered any leftover chutney mixed into steaming cooked rice makes for a wonderful side grain dish with extra flare.
|Tamarind Chutney with Coconut, Mint and Parsley|
|Recipe by Lisa Turner|
Published on May 11, 2013
Vibrant, tangy and zesty tamarind chutney with fresh herbs and dried roasted coconut and cashews — a unique and delicious dip or sauce for fried savories
More chutneys from Lisa's Kitchen you are sure to enjoy:
Basic Coconut Chutney
Fresh Tomato Chutney
Quick and Easy Tomato Chutney
Roasted Toor Dal and Coconut Chutney