Coconut Chutney Recipe

What You'll Need

1/2 fresh coconut, grated

2 tbsp vegetable/canola/ sunflower cooking oil or ghee (or a mixture of the two)

1 tsp black mustard seeds

1 tbsp urad dal (yellow lentil). You can also use roasted chickpeas (skins removed) as a substitute.

2 dry red chilies

5 to 6 curry leaves

Salt to taste

How to Make It

Grind the grated coconut into a fine paste in the food processor. Keep aside for later use.

To temper the chutney, in a small pan, heat the vegetable/ canola/ sunflower cooking oil/ ghee (or a mixture of both) and when hot add the mustard seeds, curry leaves, dry red chilies, and urad daal/roasted chickpeas. Sauté, stirring frequently to prevent burning, until all the ingredients are slightly darker and aromatic.

Remove from the heat and add to the previously made coconut paste. Add salt to taste and serve.

Tips

Tomatoes are a great addition this chutney and give it a slightly tangy taste. To add tomato, grind 1 large tomato into a fine paste with the coconut.

Ginger adds a lovely flavor too. Just like the tomato, if adding ginger, grind it to a fine paste with the coconut.

Increase or decrease the chilies you add according to taste for a hotter or milder chutney. For a hot chutney, add fresh, green chilies according to taste, when grinding the coconut up.

For a green version this chutney, add a handful of coriander and mint leaves to the coconut while grinding it.

Many Indian groceries sell an ingredient called 'chutney chana' which is basically roasted chickpeas.

Comments

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