Coconut Chutney

Name: Coconut Chutney
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 1 tsp lemon juice; 1 fresh green chilli; ½ tsp salt; 1 heaped tbsp chana dal or blanched peanuts; 100 g fresh coconut, roughly chopped or grated; 2.5 cm (1 inch) fresh ginger; 5 fresh curry leaves; ½ tsp each black or brown mustard seeds and cumin seeds; Small pinch of asafoetida powder; 1 tsp coconut or rapeseed or vegetable oil; 1 small dried red chilli

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
20 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

Coconut chutney is a staple of South Indian cuisine where coconut palms are in abundance. It’s typically served at breakfast with idlis, dosa, upma, uttapam and appam/hoppers. It is also the perfect accompaniment to many curries, making any meal feel that extra bit special.

Ingredients

1 heaped tbsp chana dal or blanched peanuts
100 g fresh coconut, roughly chopped or grated

Asia
India
Side dish
Gluten-free
Breakfast
Vegan

Method

If you are using a whole fresh coconut, place it in your freezer for around 30 minutes. Remove and use a rolling pin to bash the outer husk of the coconut. You will find that having put the coconut in the freezer for that short amount of time will make it easier to open. It should crack more easily and allow you to get to the white flesh of the coconut.
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