- Fresh of 1 coconut
- 2 roughly chopped onions
- 1 Red chili
- 1 inch piece of tamarind (soaked in a little boiling water)
- 1 inch piece of fresh root ginger
- Put all the ingredients except the tamarind through a mixer (grinder).
- Squeeze the tamarind in a piece of muslin or cheese cloth to extract the juice
- Add the liquid to the other ingredients
- Mix well
Variations of Coconut Chutney
This recipe is super simple but here are few things you can add to this coconut chutney
cilantro or mint– adds wonderful flavor and make the chutney green in color
dried red chilies– would add heat and give the chutney a beautiful red color
peanut – if you like peanuts, you can add some to this chutney
sesame seeds – again like peanuts, give the chutney a nutty flavor
onion, chana dal, cumin seeds are also commonly added to coconut chutney.
You can even add tomato!
- Use fresh coconut
- Green chilies roughly chopped, adjust to taste
- Ginger roughly chopped
- Salt to taste
- Water as needed
- Oil, can use avocado oil
- Mustard seeds
- Hing generous pinch
- Urad dal
- Dried red chilies broken
- Curry leaves
- To a blender add coconut, green chilies, ginger, salt and water.
- Grind to a smooth paste. Transfer chutney to a large bowl.
- For the tempering, heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add the hing.
- Add urad dal, red chilies. Stir for 30 seconds or so until the dal starts changing color. Add curry leaves, stir and remove pan from heat.
- Pour tempering over the bowl of chutney, stir and and serve.
- Serve this coconut chutney with idli, dosa, vada or anything else that you like!
Saturated Fat: 3g
Vitamin A: 65IU
Vitamin C: 21mg