This is a fresh chutney that should be made just before it is required. It is difficult to give precise amounts for the ingredients in this sort of dish. It is best to keep tasting it and adjust the flavor as you make it. It tastes good with idlis (you can buy packet mixes from Indian grocers if making them from scratch seems intimidating). It is also good as a side dish with coconut-based curries and with grilled fish.
Green coriander chutney
1 large bunch of fresh green coriander (the size you can buy at vegetable markets rather than the tiny packets you can buy in supermarkets)
1–3 cup coconut milk, or fresh coconut, grated
1–6 fresh green chillies
6 in. piece of fresh ginger, chopped
2–3 cloves of garlic, chopped
a handful of raw peanuts (if you only have salted ones, add less salt)
salt to taste
sugar to taste
lemon or lime juice to taste
Wash the coriander and blend it in a food mixer with the other ingredients until it is smooth. Add more coconut milk or lemon juice if you need extra liquid. Keep tasting and when it is sharp, tangy, bright green, and smooth it is ready.