NARIYAL CHUTNEY | COCONUT CHUTNEY

This chutney is commonly served as a condiment with South Indian delicacies such as Dosa and Idli, but that delicious combination of savoury, sweet and spice make this a perfect complement for grilled fish, veggies or even as a dipping sauce for some crispy breads or crackers.

Ingredients

1/2 cup of Desiccated coconut

2x fresh green chillies, chopped

A few small slices of ginger

1/2 tsp of tamarind paste

1/4 tsp fenugreek seeds

1 tsp mustard seeds

1x fresh red chilli (or a dried red chilli)

1x sprig of fresh curry leaves

Salt to taste

Water for blending

Oil for the ‘tadka’ (tempering)

Method

1- In a blender add the coconut, green chillies, ginger, tamarind and salt with a couple of tablespoons to water; blend into a smooth paste and intermittently add more water as required, then set aside in a bowl

2- In a frying pan, heat the oil and throw in the mustard and fenugreek seeds to fry until they start popping, then add in the curry leaves and red chilli; allow to brown and crisp slightly

3- Immediately then pour the contents of the frying pan on top of the coconut paste, stir through and serve