This is my mother's famous coconut chutney. We called her Umma, which is the popular word for mother among the Muslims of Malabar. I am still trying to recreate this chutney to her level of perfection and taste. Her version was ground the traditional way with an ammi kutti, that looked like the one in this picture, and was housed in an outdoor kitchen, a short distance from our home.
I blame the coconut I get here in Toronto, the blender I use and a million other things for not getting it right. However, the fact is that my mother's food was perfection itself. It was delicious every single time and tasted exactly like it had the last time she made it. It always looked appetising and attractive. That consistency is the hallmark of a great cook. Umma had a broad repertoire. Her food was beautiful to look at, and many ladies learnt many dishes from her skilled hands.
Ingredients
Coriander Leaves - 15 sprigs (or according to your personal taste)
Coconut - 1 cup fresh grated coconut (can buy frozen from an Indian store)
Green chillies - 2
Garlic - 3 pods
Vinegar - 2 tbsp
Salt - to taste
Water - enough to grind chutney to a smooth, thick paste
Put all the ingredients into a Magic Bullet (Magic Bullet Small Blender) and grind to a paste. Add water in incremental quantities and keep grinding.
This chutney is a good side to put on the table with biriyani or ney chor and meat curry. Leftover chutney can be used to make sandwiches. Lightly butter bread and spread with a thin layer of chutney for a tasty office lunch.
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