Coconut chutney

Coconut chutney

By
From
Spice Kitchen
Makes
250 ml
Photographer
Jana Liebenstein

Fresh coconut chutney, just tempered with herbs and spices, has an important place in South Indian cooking. The fresh flavour of coconut gives a soothing feel to snacks and starters. The chutney will keep in the refrigerator for up to two days.

Ingredients

Quantity Ingredient
45g desiccated coconut
or 60g coconut, freshly grated
1 small green chilli
1 teaspoon fresh ginger, chopped
1/2-1 teaspoon vegetable or canola oil
12 curry leaves
2 whole dried red chillies
1/2 teaspoon black mustard seeds

Method

  1. Process the coconut, green chilli, ginger and salt in a food processor, adding up to 250 ml warm water a little at a time until the mixture forms a finely ground paste. Transfer to a bowl.
  2. Heat the oil in a small frying pan over a medium heat. Add the curry leaves, dried chillies and mustard seeds, and heat until they begin to crackle. Immediately pour over the coconut mixture and stir through to combine.
  3. Serve at room temperature.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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