This is my Umma's famous coconut chutney. Mine isn't as nice as hers. Her version was ground using a traditional ammi kutti, that looked like the one in this picture, and was housed in an outdoor kitchen.
I blame the coconut I get in Toronto, the blender I use, the tartness of my vinegar and my mood on the day I make it. The fact is that my mother's food was perfection itself. It was delicious every single time. It always looked appetising and attractive. This consistency is the hallmark of a great cook. Umma had a broad repertoire. Her food was beautiful to look at, and she shared her recipes with many women.
Ingredients
Coconut - 200 grams (get frozen grated coconut from an Indian store)
Coriander Leaves - 40 grams
Thai Red/Green chillies - 2
Garlic - 3 pods
Vinegar - 1/4 cup
Salt - to taste
Water - enough to grind chutney to a smooth, thick paste
Add all the ingredients to a blender and grind to a smooth paste. Add water in incremental quantities and keep grinding.
This chutney is a good side for biriyani or ney chor and meat curry.
It also makes a very nice sandwich spread. Lightly butter bread and spread with a thin layer of chutney. Great for school/office lunches.
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