Coriander chutney

• 1 BUNCH GREEN CORIANDER, chopped
• 1 ONION, chopped
• 3 GREEN CHILLIES, chopped
• JUICE FROM 1 LEMON
• 1/2 TSP CAYENNE PEPPER
• 1/2 TSP GARAM MASALA

• 1 ONION, chopped
• 2 CLOVES GARLIC, mashed
• 1 POTATO, peeled, cooked and in cubes
• 1 CUP COCONUT MILK
• 3 GREEN CHILLIES, chopped
• JUICE FROM 1/2 LEMON
• 100 GRAM SPINACH, chopped
• 1 TSP OF CORIANDER, chopped

Put all ingredients in a food processor, add salt to taste and process to a nice sauce consistency.

Chutney comes from the Indian "chatni", which means "strongly spiced". Normally, it is made out of fruit pieces, vinegar, sugar, peppers and/or other spices.
Chutney is nice with Indian food but also as a replacement of mustard with cheese.
According to this definition, the coriander chutney is not a chutney at all (no sugar, no cooking), just a sauce, but still, this is how it is known.

Relish is Or less the same as chutney; the cooking time may be a bit shorter though. Therefore, chutney is normally softer and the sugar may be caramelized.

Salsa has most probably an Aztec Indian background and is made of tomatoes and chillies as main ingredients. Salsa means "sauce". Salsa is cooked shortly and is not sweet or caramelized.

Fry the onion and the garlic for five minutes. Add the coconut milk and simmer 5 minutes. Put all ingredients together in a food processor, add salt to taste and process to a nice sauce consistency. Serve with pakora.