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Coconut Chutney

Hungry for more? This recipe was featured in a podcast episode!



 

This is a well loved chutney not just because it is easy to make. You can customize this recipe to your taste. If you like spicy, add more chilli. If you like sour, add more tamarind. And enjoy this just the way you like.

Prep Time: 20 minutes

Cook time: 10 minutes

Yield: 1 - 2 cups of chutney


Ingredients


Blender Ingredients

  • 1/3 bag frozen grated coconut

  • 15 curry leaves

  • 1 roughly chopped onion

  • 2 inch knob of ginger

  • 1 1/2 tbsp tamarind paste and more to taste

  • Chilli powder and chilli flakes to taste

  • Salt to taste

  • 2 tbsp fried gram (optional). You can find this at any of your favourite South Asian stores.

Topping

  • 1-2 dried red chilli (deseeded if you want)

  • 1 tbsp black mustard seeds

  • 10 curry leaves

  • 1 onion, finely chopped

  • cooking oil

Directions


For the Blender

  1. Add the blender ingredients (except for chilli flakes and salt) and blend to a paste. Add more water if necessary to preferred texture ( I like the texture of a thick porridge).

  2. Now add chilli flakes and salt to taste and blend. Don't be afraid to tweak this by adding more of an ingredient to suit your taste; tamarind for sour, chilli for spicy, onion for a little more sharpness.

  3. Put chutney in a serving bowl and set aside.

Topping

  1. In a small frying pan, add 2 tbsp of oil.

  2. Fry onions and curry leaves until onions start to caramelize.

  3. Push onions and curry leaves to the side of the pan and add mustard seeds to the oil. (If there is not enough oil, add 1 tbsp more of oil.

  4. Fry until they start to pop (a.k.a splitting).

  5. Add dried chilli and fry for 30 sec more.

  6. Turn off the heat.

  7. Drizzle this mixture onto the bowl of chutney and serve.

Zhuzh it up!

  • This chutney goes so well with so many dishes but the one it works best with is Dosa. Get a bag of easy ready to go dosa mix from your South Asian store and make them to serve with this chutney.

  • Triple this recipe and make a big batch. Freeze them in smaller mason jars and defrost to serve.

This amazing recipe was taught to us by Aunty Puspa Jeyanthan. She is well known in the Sri Lankan community as an amazing and authentic cook.

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