Coconut Chutney recipe
A freshly ground, brilliantly green coconut chutney makes just about any south Indian snack -- from idli to dosa to vada to upma -- way more delicious. I'll show you how to make the creamiest and best coconut chutney you'll ever eat, and it's so easy! A vegan, soy-free, nut-free and gluten-free recipe.
- ½ cup grated coconut
- ½ cup coconut milk (full fat, stir the coconut milk in the can, and then measure it out. Store the remaining in the freezer for future use)
- 2 sprigs (about 24 leaves) curry leaves
- ¼ packed cup cilantro (coarsely chopped)
- 2 tbsp mint (coarsely chopped)
- 1 tsp ginger (crushed into a paste)
- Juice of 1 lemon (add little at a time, and then more according to your taste. I like my chutney a bit tart)
- 2 serrano peppers (coarsely chopped, or jalapeno peppers. Deseed and use less if sensitive to heat)
- Salt to taste
For optional tadka or tempering:
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 5-6 curry leaves
- 1 dry red chili pepper (broken into pieces)
Heat the coconut oil. Add the mustard seeds, and when they sputter, add the red chili pepper and curry leaves. Stir quickly until peppers begin to change color, about 30 seconds, then turn off heat.
Carefully pour over the chutney and serve.
Calories: 64kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 6g | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg