Chutney is a smashed fruit or a vegetable condiment. Green Chutney is a popular chutney all over India. Served as a fried snack, it is made with cilantro, and mint. In this recipe, we are using leftover green chutney to make a flavorful, delicious herb sauce to serve with shrimp.
Made with fresh cilantro (fresh coriander), fresh mint, fresh green chili, cumin seeds, ginger and garlic, and salt. These are the basic ingredients of green chutney.
In north India, they may use yogurt to blend, and in south India, they may use coconut milk instead. They will often have extra chutney leftover, which is used as a base to make a flavorful, delicious sauce.
My mom always made Chutney Potatoes the next day, or she used it along with chicken, which is her recipe. I first wrote this recipe in my cookbook Indian Cooking From My Mom, which I published in 2013. In this recipe, fresh green chutney sauce enhances the flavor of fresh shrimp. This recipe is one of my favorite recipes, and I hope you enjoy it.
1 cup regular coconut milk
1 cup fresh cilantro, stems included
1/3 cup fresh mint leaves, no stems
1 teaspoon sea salt
1 teaspoon black peppercorns
1/2 cup white onion, minced
1 Tablespoon peeled, minced ginger
2 garlic cloves, peeled
1 Tablespoon curry powder
2 Tablespoons coconut oil
1 lb peeled, swordfish, skinless and boneless, chopped in 1-inch cubes
In a blender, prepare sauce using 'Herb Sauce' ingredients. Set aside.
In a 3 qt sauce pan over medium heat, heat coconut oil.
Pour the sauce, cover and cook on low heat for 5 minutes.