Tangy and herbaceous.
, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
I owe my love of coconut chutney to one person: my chithi pati . The first time I had her coconut chutney, alongside dosa, was when I studied abroad in India a few years ago. It was a sultry October day and I walked into my chithi pati’s apartment in Mumbai. She asked if I was hungry. “No, Vimala chithi, I’m okay.” Silently, she trod off into the kitchen and began cooking anyway.
Before the COVID lockdowns, I used to just go home for real South Indian food. But with travel restrictions, I’ve been trying to re-create that same food in my apartment. I’ve made this coconut chutney—a Tamil speciality and, for me, a gift from my Vimala chithi pati who lives across the ocean—more than a dozen times.
Coconut chutney comes in white and green varieties. In order to make white chutney, you usually need fresh coconut, but considering the constraints of living in New England and being enrolled in school, I find the green version,, to be much more attainable. Traditionally, chutneys are made using a mortar and pestle, but for my purposes, a food processor or blender suffices., chopping the leaves and tender stems, and discarding the bottom few inches of the stems which tend to be tougher.
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