Coconut chutney

Name: Coconut chutney
Yield: Serves 4–5
Cuisine: India
Ingredients: 75 g/3 oz/1 cup desiccated (dry unsweetened shredded) coconut; 2.5 ml/½ tsp salt, or to taste; 1–2 fresh green chillies, chopped (deseeded if preferred); 15 ml/1 tbsp natural (plain) yogurt; 2.5 ml/½ tsp sugar; 22.5 ml/½ tbsp tamarind juice or lime juice; 1 cm/½ in piece of fresh root ginger, roughly chopped; 15 ml/1 tbsp sunflower oil or light olive oil; 22.5 ml/½ tbsp tamarind juice or lime juice; 2.5 ml/½ tsp black mustard seeds; 15 ml/1 tbsp sunflower oil or light olive oil; 1 dried red chilli, chopped; 6–8 curry leaves

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In traditional Tamil Nadu style, this chutney, Thengai Thuvaiyal, is fiery hot. Through the pungency of the heat, you can savour the wonderful flavour and mellow taste of the chillies, with the sweet undertone of coconut and the distinctive tang of tamarind. A real explosion of flavours in your mouth!

Ingredients

75 g/3 oz/1 cup desiccated (dry unsweetened shredded) coconut
1–2</

Asia
India
Tamil Nadu
Side dish
Gluten-free
Vegetarian

Method

Put the coconut in a bowl and pour in enough boiling water to just cover it. Set aside for 15–20 minutes.
Transfer the coconut to a blender and add the chillies, salt, sugar, yogurt, ginger and tamarind or lime juice. Blend until the ing