Perfect with Vegetable Pakora (as shown above) or with fish or steamed vegetables. I have also used this, mixed with mayonnaise, to change up both potato and pasta salads.
This is very much a base recipe that you will have to adapt to your own palate. This version suits my needs but you may want it spicier, or sweeter and less vinegary. My suggestion is to make this as is and then add more jalapeno if you want more heat, more sugar, or more coconut if it is too acidic.
Makes about 1/2 - 3/4 cup of vibrant green multi-purpose chutney.
1 bunch coriander/cilantro, stems and all, roughly chopped
1/3 cup unsweetened grated coconut
1 clove garlic, peeled
1/2 thumb sized piece of ginger
1 jalapeno pepper
Juice from 2 limes
1 Tablespoon red wine vinegar
2 teaspoons brown sugar
1/4 tsp cumin
Place all of the ingredients in a blender and blitz until smooth, scrapping down sides from time to time.
Taste, add salt, and adjust balance as needed.