Visit Mumbai and you’ll undoubtedly be introduced to the Bombay sandwich – slices of buttered bread (either toasted or plain) layered with a fresh coconut-herb chutney and vegetables like boiled potato, beetroot and onion. Available at several street food stalls, it is often enjoyed as a snack or as a quick meal-on-the-go.
The star of the sandwich is hands down the chutney that is a staple in many homes in the coastal city. In Southern India it is enjoyed with idlis (steamed fluffy rice cakes) or crisp dosas (rice pancakes) for breakfast and usually includes the addition of curry leaves and black gram (known as urad dal in Hindi).
However, each household has their own personal recipe and the ingredient amounts can be adjusted according to taste. Although ready-made products are now available worldwide, this chutney is actually easy to make at home and keeps well in the refrigerator for up to ten days.
This is a basic version that can also be added to a grilled cheese or boiled egg sandwich for an added flavour accent, be served with batata wadas (deep-fried potato dumplings) or as a dip with pappadams or bhajias (chickpea batter-fried potatoes, onions and chillies).
Make sure the coconut and herbs are extremely fresh to guarantee the best essence. This chutney will have the consistency of a thick spreadable paste. If you prefer it more liquid-based add some water to get the required consistency.
Indian Coconut Chutney Recipe
Makes 2 cups
- 1 coconut, freshly grated
- A generous handful of cilantro (leaves and stalks)
- 1/2 tsp cumin seeds
- 4 large cloves of garlic
- 1 medium-sized onion
- 1/2 cup fresh mint
- 1 green chilli
- 1 marble-sized ball of tamarind (available in Indian food stores)
- 1 tsp sugar
- 1 tsp salt
Directions:
- Cut the onion into quarters. Split the green chilli in half and remove the inner white ribs and seeds. You can keep the seeds in if you like a bit of heat. Start making the chutney by blending these two ingredients first.
- Add the garlic, cumin seeds, sugar, salt and tamarind. It will form a very thick paste so you might need to stop the blender and move the ingredients around so that all ingredients churn uniformly to form a smooth paste. If the blender’s blade is not moving at all add a little bit of water.
- Now add the fresh herbs and coconut and continue blending until all ingredients form a smooth paste. Again, if the blade isn’t moving add some water. However, don’t add too much as the water tends to separate from the chutney when stored.
- Check the seasoning and add some more salt if necessary. Store in an air tight container in the fridge. If the water separates from the paste just mix the chutney properly with a spoon before using. Always keep the chutney refrigerated.
