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Coconut Chutney
Coconut Chutney is a traditional Indian recipe for a classic raw chutney of coconut, chillies and ginger finished with a fried spice tempering. The full recipe is presented here and I hope you enjoy this classic Indian version of: Coconut Chutney.
prep time
10 minutes
cook time
5 minutes
Total Time:
15 minutes
Makes:
200ml
Rating: 
Tags : CurryChilli RecipesVegetarian RecipesSpice RecipesIndian Recipes
Coconut chutney is a traditional South Indian recipe for an accompaniment that is often served with idlis and dosas. Personally, I like this with fish or seafood curries as well. For this you need fresh coconut with the flesh removed from the shell and cut into 1cm (½ in) pieces.
Ingredients:
125g (1 1/2) Cups Fresh coconut meat, Chopped
3 Green chillies
3cm (1 Inch) piece of root Ginger, peeled
4 tbsp toasted Chana Dal (toasted split chickpeas)
1 tsp Mustard Seeds
1/4 tsp Asafoetida
2 Dried Red Chillies
10 Curry leaves
2 tbsp vegetable Oil
1 tbsp Salt (or to taste)
Method:
In a grinding jar or food processor, add chopped coconut, green chillies, toasted chana dal, salt and the ginger piece. Now with the help of little water, grind it into a smooth paste and transfer it into a bowl. Be sparing with the water whilst grinding to ensure you have a nice thick chutney
Heat oil in a small pan over medium heat and add the asafoetida and mustard seeds. Once they crackle, add the dried red chilli and curry leaves. Allow them to fry briskly for a minute.
Finally add this tempering to the coconut paste and mix well. The chutney is ready to use, but it can be stored in the refrigerator for up to a week.
