Tamarind Chutney with Coconut, Mint and Parsley

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 Cuisine: Indian 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 Preparation: 15 minutes Cooking time: 8 to 10 minutes Print this recipe Ingredients: 1/2 cup raw cashews, chopped 3/4 cup dried grated unsweetened coconut 1 teaspoon cumin seeds 1/4 cup tamarind paste, seeds removed 1 1/2 inch piece fresh ginger, chopped 3 to 4 green chilies, partially seeded and chopped 1 teaspoon brown sugar or coconut sugar 1/2 teaspoon asafetida or 1 clove garlic, chopped 1/2 cup fresh parsley or cilantro, chopped 1/4 cup fresh mint leaves, chopped 1 teaspoon sea salt, or to taste 1/2 cup water, or as needed Instructions: Toast the chopped cashews in a dry skillet over medium-low heat, stirring or tossing frequently, for 5 minutes or until lightly browned. Remove and toast the coconut for 2 to 3 minutes or until a light golden brown. Remove and toast the cumin seeds for 1 to 2 minutes or until darkened a few shades. In a food processor or blender, combine the cashews, coconut and cumin seeds with the remaining ingredients and process until you have a fairly thick paste-like chutney, stirring as needed. Taste for salt and add water as necessary to reach the desired consistency. Serve right away with your favorite Indian savories or refrigerate in a well-sealed container for up to a week. Makes about 1 1/2 cups

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