Name: Green Coconut Chutney
Yield: Makes about 600 g (1 lb 5 oz/2½ cups)
Cuisine: Sri Lanka
Ingredients: 30 g (1 oz/¾ tablespoon) tamarind pulp*, soaked in 60 ml (2 fl oz/¼ cup) warm water; 1 sprig curry leaves, leaves picked; 2 dried long red chillies*, stalks removed, chopped; 2 teaspoons cumin seeds; vegetable oil, for deep-frying; 1 teaspoon black mustard seeds; 60 ml (2 fl oz/¼ cup) vegetable oil; 1 teaspoon salt; pinch of cumin seeds; 60 g (2¼ oz) long green chillies*, halved lengthways; 330 g (11½ oz/2¾ cups) freshly scraped coconut*; ½ red onion*, thinly sliced; ½ teaspoon fenugreek seeds

Preparation info

Makes about
600 g

Difficulty
Easy

Appears in

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

About

When Bamini was making this chutney I knew instantly I was going to like it because I’m a big fan of fresh coconut. As soon as the chutney was finished, I ate it by the spoonful, straight from the bowl.

Ingredients

30 g (1 oz/¾ tablespoon) tamarind pulp*, soaked in 60

Method

Prepare the tamarind pulp following the method. Set the tamarind water aside.

Fill a small wok or saucepan one-third full of oil and heat to approximately 150°C (300°F) (a cube of bread dropped into the oil will brown in 35 seconds). Deep-fry the chillies for 1 minute, or until the skins start to blister and turn slightly white (they w

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Green Coconut Chutney

Ingredients

Method

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