Coconut Chutney
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.5 cups grated coconut (190 grams, use fresh coconut)
- 1-2 green chilies (roughly chopped, adjust to taste)
- 1 inch ginger (roughly chopped)
- 1/2 teaspoon salt (or to taste)
- 3/4 - 1 cup water (6 oz - 8 oz, as needed)
- 1 tablespoon oil (15 ml, I used avocado oil)
- 1/2 teaspoon mustard seeds
- hing (generous pinch, also known as asafoetida )
- 1/2 teaspoon urad dal
- 2 dried red chilies (broken)
- 10-12 curry leaves
Method
- To a blender add coconut, green chilies, ginger, salt and water.
- Grind to a smooth paste. Transfer chutney to a large bowl.
- For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add the hing.
- Add urad dal, red chilies. Stir for 30 seconds or so until the dal starts changing color. Add curry leaves, stir and remove pan from heat.
- Pour tempering over the bowl of chutney, stir and and serve.