Coconut-Cilantro Chutney (Hara Dhaniya Ki Chutney) | Saveur

Name: Coconut-Cilantro Chutney (Hara Dhaniya Ki Chutney) | Saveur
Ingredients: 1 ⁄ 2 tsp. cumin seeds; 3 small green Indian chiles or 1 1/2 serranos, stemmed; 1 (3") piece ginger, peeled and thinly sliced; 1 cup fresh or frozen grated coconut, thawed if frozen; 1 ⁄ 3 cup packed roughly chopped cilantro; 2 1 ⁄ 2 tsp. tamarind paste; Kosher salt, to taste; 2 tbsp. ghee; 1 tsp. black mustard seeds; 1 ⁄ 4 tsp. urad dal ( ishopindian.com ); 5 fresh or frozen curry leaves ( ishopindian.com ); 2 chiled de árbol, stemmed and halved, seeds discarded

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This verdant paste is garnished with the earthy spice blend tarka, a mix of black mustard seeds, lentils, curry leaves, and dried chiles.

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Ingredients

1⁄2 tsp. cumin seeds
3 small green Indian chiles or 1 1/2 serranos, stemmed
1 (3") piece ginger, peeled and thinly sliced
1 cup fresh or frozen grated coconut, thawed if frozen
1⁄3 cup packed roughly chopped cilantro
2 1⁄2 tsp. <a href="https://www.saveur.com/article/techniques/how-to-make-tamarind-paste/">tamarind paste</a>
Kosher salt, to taste
2 tbsp. ghee
1 tsp. black mustard seeds
1⁄4 tsp. urad dal (<a href="https://www.ishopindian.com/24-mantra-organic-urad-dal-washed-4-lbs-pr-25879.html">ishopindian.com</a>)
5 fresh or frozen curry leaves (<a href="https://www.ishopindian.com/fresh-curry-leaves-pr-22534.html">ishopindian.com</a>)
2 chiled de árbol, stemmed and halved, seeds discarded