We all have fond recollections of our mom’s cooking. Of coming home from school to be greeted with something comforting and hot. Of waking up on sunday morning and looking forward to a delicious breakfast. The unexpected home-made cake as a treat.
My recollections are no different. But the one thing I remember most fondly is my mom’s hirvi (green) chutney. A simple chutney made by grinding fresh coconut, coriander leaves, garlic, lemon juice, green chilli, salt and sugar.
This chutney went into sandwiches on school picnics or when friends came home to celebrate my birthday. It went into mom’s stuffed Pomfret preparation accompanied by a red chutney on the other side of the Pomfret. It appeared on the thali during Diwali lunch. Sometimes I ate it with homemade idli and sambhar. And if I got hungry and didn’t know what to eat, I would spread it on some bread with some cheese and toast it.
The years went by…but the green chutney is still in the fridge. It has moved from its white bowl with red flowers to my chini mati (clay) bottle. And from mom’s fridge to mine.