Peanut, Coriander & Tamarind Chutney


This fresh chutney is basically an Indian pesto, it’s quicker to make than a cooked chutney plus, coriander is so good for your digestion it makes a lot of sense to have a good helping of it with your meals.

There are a plethora of coriander chutneys out there, I created this one in a moment of pure flow culinary inspiration and it’s a total hit everywhere I take it. Since it includes tamarind, coconut, peanuts and jaggery the final result is high in umami, it’s that combination of ayurveda’s 6 tastes that satisfies you in a deep inexplicable way.

Feel free to use tamarind concentrate (Tamcon is my absolute favourite brand) instead of dried pulp if you’re in a hurry and don’t limit this chutney to Indian food, spread it on a cracker or toss it in a stir fry with your favourite vegetables and noodles for a south asian variation. If you add more liquid, you can use it as a dressing. Just riff on it, the possibilities are endless!

Ingredients:

a walnut sized ball of seeded dried tamarind pulp (or 1 teaspoon of tamarind concentrate)
2/3 cup boiling water

1 cup trimmed fresh coriander, slightly packed
1-2 hot green chilies, seeded
1 cup raw peanuts without skins
2 teaspoons coriander seeds

1/3 cup fresh or dried shredded coconut

1 teaspoon salt

1 tablespoon jaggery or maple sugar

a squeeze of lime or lemon

Method:

Soak the tamarind in the boiling water for 1/2 an hour. Press the tamarind and rub it between your fingers to separate the pulp from the fibres. Pour it through a strainer and press, using the back of a wooden spoon or your fingers, to separate all of the purée from the fibres. Discard the fibres. (Skip this step if using tamarind concentrate).

Dry-roast the raw peanuts, stirring frequently, in a heavy pan over low heat, when the peanuts start to darken, add the coconut and continue to stir until the coconut darkens a few shades. Set aside to cool.

Once cooled, combine the coconut- peanut mixture and all the remaining ingredients (except the water if using tamarind concentrate) in a food processor fitted with an S- blade and process until smooth. If using concentrate, add water slowly while processing until you achieve the desired consistency (we’re looking for a pesto style texture). Transfer to a bowl, and serve.

Will keep covered in the fridge for up to 2 days.

2019-10-20T10:52:27+00:00

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