Cuban oregano, five in one herb or Coleus amboinicus is growing very prolifically. I needed a recipe for it which uses a bit more than a leaf or two. I really didn’t have high hopes when I found this one, but this one was a success and there was only a meagre leftover for the picture! the original recipe goes with grated coconut, desiccated is the closest what we have available. And I hope you have got a curry leaf tree in your backyard for the leaves! The tamarind can probably replaced by lemon or lime.
The chutney goes very well with everything Indian but we had it with tortillas and beans which fits well also.
I will definitively make more of that!
I don’t have Cuban oregano for online sales atm, but I will get into it ASAP!
- 20 big Cuban oregano leaves, cut
- 1/2 tsp cumin
- 1 cup dessicated coconut
- thumbnail sizes piece of tamarind
- 1 green chilli or to taste (or any chilli but red will impact the colour)
- 1 inch ginger
- 1/2 tsp black mustard seeds
- 1 spring of curry leaves
- 1 tbsp of coconut oil
- Dry roast cumin a hot skillet for a moment
- Add oregano leaves, stir until they wilt
- Process oregano leaves, desiccated coconut, tamarind, chilli, and ginger in a blender using a little water (Leaving coconut oil, curry leaves and the mustard aside!)
- heat coconut oil, toss in mustard once it splutters add curry leaves, stir for some moments and pour the mixture over the chutney.