Description:
Coconut chutney is a South Indian condiment that is made with fresh coconut and chilis and good with just about anything. It is a hardy coconut salsa so to speak that can pack a spicy punch depending on what kind of chili you add. If you don’t like it spicy or if you want your kids to try it omit the chili.
Ingredients:
- 1 cup coconut fresh unsweet
- 2-4 chili Serrano or Jalapeño ( I like Serranos) Roasted on pan with 1/4 Tbs olive oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoons salt
- 1/2 cups coriander fresh
- 1 tsp fresh ginger minced
- 2 Tbs fresh lemon
- 1/4 C water
- Optional – add 1/4 C dry Channa Dal (chickpea hulled and split)
- Optional – 1/2 red onion diced and sautéed with the above chili pepper
Directions:
Combine all ingredients in a chopper or blender and blend until desired consistency is reached.
Tempered Spice Topping (Optional):
- 1 tsp olive oil, butter, or ghee
- 1/4 tsp mustard seed
- 1 red dried chili pepper broken into pieces
- 6-8 curry leaves
- 1tsp dry channa dal
Directions for tempering: Heat oil in a small skillet on medium high and add mustard seeds using a lid to prevent splatter as mustard seeds will pop in hot oil. Once the seeds have popped, add the chili pepper, curry leaves and dry channa dal. Stir for 1-2 minutes. Remove from heat and drizzle over your fresh made coconut chutney.