Coconut chutney

Coconut chutney

Servings:	Servings: 20 - Makes 1 jar of chutney
Calories per serving:	56
Ready in:	25 minutes incl. processing the coconut
Prep. time:	15 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	29th March 2013

Coconut chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 cup finely grated fresh coconut - see here for tips
• 6 to 8 green or red hot chili peppers
• ½ teaspoon of tamarind paste
• 1 tablespoon chopped coriander leaves
• 1 teaspoon fresh ginger, grated
• 1½ tablespoons channa daal
• Sea salt - to taste
• ½ teaspoon mustard seeds
• 3-4 curry leaves , I guess a 1 bay leaf would do if you can't get curry leaves
• ¼ teaspoon asafoetida, garlic is probably a very poor substitute for asafoetida
• 1 teaspoon ghee or vegetable oil

Method

1. Dry roast channa dal until slightly browned and allow it to cool
2. Grind all the ingredients in a coffee grinder
3. Stir in a little water and mix in a bowl until you have a smooth paste. This step could be done in a blender, but not in most coffee grinders
4. Heat the oil in a small pan and add the mustard seeds
5. Once they statr to pop, reduce the heat and add the asafoetida and curry leaves
6. Stir well then mix into the chutney

Variations

Try mixing in a mashed banana!

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