Coconut Chutney

Coconut Chutney is the simplest and most versatile sidekick to all the droolworthy South-Indian breakfast dishes and snacks. Be it the Buns or the Golibaje, this goes well with anything.

How yo make Coconut Chutney

Grind some freshly grated coconut along with some ginger, onion, tamarind and green chillies and finally temper it with mustard seeds and curry leaves. Done!

Coconut Chutney

Jason Alfred Castelino @ www.oneplateplease.com

The most basic of Chutneys. A worthy side-kick to the South-Indian breakfast dishes and snacks

5 from 1 vote

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Condiments

Cuisine Indian

Servings 5 people

Equipment

• Mixie
• Tempering pan

Ingredients

  

For the Chutney:

• 1 cup Coconut, freshly grated
• 1 Onion, small, roughly chopped
• ½ inch Ginger, roughly chopped
• 2 Green Chillies, roughly chopped
• Tamarind, marble sized
• Salt, as acquired
• ¼ cup Water

For the Tempering:

• 1 tbsp Coconut Oil
• 1 tsp Mustard seeds
• 1 sprig Curry leaves

Instructions

 

Making the Chutney:

• In a mixie, grind all the ingredients mentioned under "for the chutney", to a smooth fine paste

Tempering the Chutney:

• In a small pan, heat the coconut oil and add the mustard seeds
• When the mustard seeds begin to splutter, add the curry leaves and fry for a few seconds
• Pour this tempering on the chutney and give a good mix. Coconut chutney is ready!

Notes

• Adjust the quantity of the green Chillies and tamarind to suit your taste preference

Keyword Chutney, Coconut, coconut chutney

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