Coconut+Ginger Chutney

In my house, my mom makes chutney from fresh coconut, she uses coconut scraper.  I will buy the freshly shredded coconut from the Tamil Indian shops or sometimes use the dried coconut which my mother in law sends from her home. You may get both from any Indian grocery stores if you are staying abroad. But chantey made from both dried and fresh coconut will have different tastes, and chutney can also be prepared by mixing with roasted Gram dhal, Peanuts, Ginger, Mint leaf, Coriander leaves, Raw mango

In this post, I have the steps for Coconut+Ginger chutney. You may serve this chutney along with Plain Rice, Lemon Rice, Indian Dosa, Idli, Chapati.

More information and benefit of incorporating Coconut in your diet is here

a touch of pink for the bride

 

Difficulty level Easy
Prep time 10 minutes
Cook time 3-5 minutes
Refrigerator life 2 days
Reheating method None! Stir the refrigerated, use it when it reaches room temperature
Ingredients Measurement
Fresh, unsweetened coconut (shredded or flakes) 1 Cup
Grated organic raw Ginger 1 Teaspoon
Fresh finger-length chopped organic  green chili (add 1 more if you want the chutney to be spicy.Some are less spicy) 1-2 Fresh
Lemon Juice or Tamarind Paste 1 Teaspoon
Water 1/4 Cup
Salt(Salt to taste) 1/4 Spoon
For Tempering
Cumin Seeds 1/2 Teaspoon
Mustard Seeds 1/4 Teaspoon
Fresh curry leaves, rinsed
and destemmed (about 9-10 leaves)
1 Sprig
Organic Green/Dry Red Chilli 1
Organic Coconut Oil 1 Teaspoon
Asafoetida (Hing) Small pinch

Directions:

1. Place a medium skillet or frying pan over low heat, pour 1/2 teaspoon of the coconut oil, add the green chili and ginger when the oil is heated. Roast for 30 seconds and turn off the heat

2. Add the shredded coconut, roasted green chili, ginger, salt, and 1/2 cup water into a food processor and make it a medium coarse paste

3. Heat the remaining oil in the same skillet. When the oil is heated add mustard seeds. When seeds begin to crackle, add cumin seeds, dry red chili, asafoetida and curry leaves and sauté for 10 seconds. Turn off the heat

4. Add the contents from the processor, the lemon juice and stir well

Note: In winter, if you are using fresh coconut it is a good idea to mix warm water while making the paste.

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