Coconut Chutney
This Coconut chutney recipe is quick, fresh, and the easiest way to turn a regular breakfast into something worth slowing down for.
Servings: 4 persons
Ingredients
For chutney
- 1 cup grated coconut
- 1-2 green chillies
- ½ inch ginger roughly chopped
- 10 curry leaves
- 2 tablespoons coriander leaves
- 2 teaspoons tamarind paste
- ½ teaspoon salt
- ¼ cup + 2 tablespoons warm water
For tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds rai
- ¼ teaspoon cumin seeds jeera
- ½ teaspoon urad dal
- 15 curry leaves
Instructions
Grinding the chutney
- Add all ingredients listed under chutney to a mixer and grind to a smooth paste. Transfer to a bowl.1 cup grated coconut, 1-2 green chillies, ½ inch ginger, 10 curry leaves, 2 tablespoons coriander leaves, 2 teaspoons tamarind paste, ½ teaspoon salt, ¼ cup + 2 tablespoons warm water
Tempering
- Heat a small pan or tadka pan with oil, add mustard seeds, cumin seeds, urad dal & when the dal turns golden, add curry leaves & take off the heat. Stir and pour over the chutney.1 teaspoon oil, ½ teaspoon mustard seeds, ¼ teaspoon cumin seeds, ½ teaspoon urad dal, 15 curry leaves
Video
Notes
- Fresh coconut is used for best results. If you are using frozen coconut, bring it to room temperature before grinding else the coconut fat will separate.
- Warm water is added while grinding to get the smooth texture of the chutney.
- After grinding the chutney, you may adjust the consistency as per your liking by adding more water.
- Coconut chutney tastes the best when fresh.
Nutrition
Calories: 169kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 338mg | Potassium: 147mg | Fiber: 4g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 127mg | Calcium: 37mg | Iron: 1mg