CORIANDER PESTO (Goan Kothmir Chutney)

This is a very versatile paste. It is great as a sandwich spread (good vegan substitute for butter) It is excellent in a toasted cheese sandwich. It can also be served as an accompaniment with any meal or to stuff fish.

Add some more water and turn it into a dipping sauce - great with deep fried entrees like pakoras and samosas.

Blend the following together:

4 green chillies (adjust to heat tolerance)

1 small Spanish onion (optional - traditionally the onion is skewered then roasted open an open flame for about 5 minutes)

2 clove garlic (optional)

2 tablespoons tamarind (or add lemon juice to taste - this preserves the green colour)

1 cup (70 grams) desiccated coconut (preferably fresh)

3 cups freshly washed coriander leaves ( you can substitute half the quantity with mint leaves)

1 teaspoon cumin

2 teaspoon sugar

2 teaspoons salt

1/2 cup (125ml) water