Coconut Chutney-1

In the last two posts, I shared recipes for nutritious chutneys made from Indian Borage or Dodda Patre leaves. This prompted me to do a series on different types of chutneys that I make. In this post, I am sharing another recipe for a chutney made from fresh coconut gratings. This chutney is a great accompaniment with Idlis, Dosas, Akki Vottis and Chapathies.

This recipe for Coconut chutney packs in the goodness of fresh coconut gratings, which is the main ingredient. Along with that we use ginger, green chilies and fresh coriander leaves. Tamarind juice or lime juice can be used to add a little sourness.  When all of these ingredients are ground together, you obtain a coarse paste that forms the delicious chutney.

Let’s see how to make this chutney.

Ingredients

1 cup grated coconut

1-2 green chilies (Adjust it as per your taste. I use half a green chili.)

1/4” piece Ginger

1 tsp. Tamarind juice (You can use lime juice in place of tamarind)

7-8 sprigs of fresh Coriander leaves (fresh herbs from your garden are the best)

Salt to taste

1/4 cup of water

Method

Using a food processor, grind all ingredients to obtain a coarse paste as shown in the image above.

Your chutney is ready!

As a variation, you can also add one small onion for a nice flavor.

Notes:

• As you grind the ingredients, remember to add a little water at a time to ensure that the mixture comes together.
• Use as little water as possible as otherwise the chutney can turn out to be too watery.
• This chutney will keep for 1-2 days in the refrigerator. It is best when eaten fresh.