Stone ground chutneys or chutneys ground in the traditional mortar and pestle taste absolutely fabulous. It is a little labourious but it is really worth the effort.
The picture above shows the ingredients used to make this Coconut and Coriander Chutney but Jaggery, Tamarind and salt are missing in this picture and the quantity of chillies had to be increased considerably. I added these as I was grinding the chutney to balance out the taste. I added green chillies to increase the heat as I was in no mood to roast a few more dry red chillies in oil and grind it.
The ingredients listed below is all that had gone into the chutney.
1. 1 tbsp Urad dal
2. 6 Dry red chillies
3. 7 Flakes peeled garlic
4. Fresh coriander leaves (quantity shown in the picture is after it wilted on sauteing)
5. 1 tbsp oil for sauteing
6. Fresh coconut (quantity as shown in the picture)
7. Small quantity of Jaggery and Tamarind to balance out the sweet-sour taste
* Heat oil in a pan and add urad dal and fry till light brown.
* Then add dry red chillies and fry for just a few seconds till it turns colour.
* Then add garlic and fry for a few seconds till lightly roasted.
* Then add fresh coriander and saute till it wilts and feels slightly fried.
* Grind all this along with the remaining ingredients into a fine paste with sprinklings of water.
It goes well with dosas and chapatis too but I prefer to have it the typical South Indian way and that is with cooked rice.
It keeps well for 3-4 days when refrigerated but it tastes best when eaten as soon as it is freshly ground.
I consider this as a meal in itself. Simple and light.