Imported from Instagram

Easy Coconut Chutney

Name: Easy Coconut Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 1 cup Grated coconut; 1 Fresh ginger (Small piece); 1 Small onion or shallot (Small); 3 Green chilies; 2 Curry leaves (For blending); 10 Cashews (Alternative: use 2 tbsp peanuts or pottukadala); 2 tbsp Peanuts or pottukadala (Alternative to cashews; use instead of cashews, not in addition); Salt (To taste); Sugar (A pinch, optional); Water (Add as needed for grinding); 2.5 tbsp Oil or coconut oil (For tempering; source gives 2–3 tbsp); 0.5 tsp Mustard seeds (For tempering); 1 Dried red chili (For tempering); Curry leaves (For tempering; quantity not specified)

Recipe by Veena Jan | Content Creator @veenascurryworld · Instagram

Imported by Evangeline Edison on SeeMeCook

A creamy South Indian coconut chutney blended with ginger, shallot, green chilies, curry leaves, and nuts, then finished with a mustard-seed tempering. Serve with dosa, idly, or upma.

4 servings15 minSouth Asian

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Ingredients

1 cup Grated coconut
1 Fresh ginger (Small piece)
1 Small onion or shallot (Small)
3 Green chilies
2 Curry leaves (For blending)
10 Cashews (Alternative: use 2 tbsp peanuts or pottukadala)
2 tbsp Peanuts or pottukadala (Alternative to cashews; use instead of cashews, not in addition)
Salt (To taste)
Sugar (A pinch, optional)
Water (Add as needed for grinding)
2.5 tbsp Oil or coconut oil (For tempering; source gives 2–3 tbsp)
0.5 tsp Mustard seeds (For tempering)
1 Dried red chili (For tempering)
Curry leaves (For tempering; quantity not specified)

Steps

1
Add the grated coconut, ginger, small onion or shallot, green chilies, and cashews to a mixer jar. If not using cashews, use peanuts or pottukadala instead.
2
Add the two curry leaves, salt, and the optional pinch of sugar to the mixer jar.
3
Add water and grind everything to a fine paste.
4
Heat the oil or coconut oil for the tempering.
5
Add the mustard seeds, dried red chili, and curry leaves to the hot oil for the tempering.
6
Pour the tempering over the ground chutney and mix well.
7
Serve the coconut chutney with dosa, idly, or upma.

Notes

The source does not specify the amount of water or salt, so add both according to the desired consistency and taste. Cashews and peanuts/pottukadala are alternatives. The source mentions oil or coconut oil for tempering.