Coconut Chutney

Name: Coconut Chutney
Yield: Makes 2 Cups
Cuisine: India
Ingredients: 2 tablespoons finely chopped shado beni or cilantro leaves; 2 hot red chilies, stemmed, seeded, and finely chopped; 2 tablespoons finely chopped shado beni or cilantro leaves; 3 cloves garlic, finely chopped; 1 teaspoon coarse salt; 2 cups fresh or frozen grated unsweetened coconut

Preparation info

Makes
2 Cups

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

This chutney is South Indian in origin, and outside of Trinidad, can be found in restaurants as an accompaniment to dosas (crepes made from rice or lentil flour and stuffed with spiced vegetables).

Ingredients

2 cups fresh or frozen grated unsweetened coconut
3 cloves garlic, finely chopped
1

Asia
India
Side dish
Vegan
Gluten-free

Method

Place all ingredients in the bowl of a food processor and puree to a coarse paste.
Serve as a condiment with vegetarian dishes such as Aloo Talkari. Store in a sealed glass container in the refrigerator for up to 1 week.