The one item from Indian cuisine that constantly excites me, tantalizes my senses and tickles my taste cells more than anything else is chutney (chatni).
I am on constant look out for different recipes of chutney and the fact that Indian cuisine is replete with hundreds, if not more of different recipes of chutney fills me with amazement.
Today’s recipe of chutney, I must admit, I owe to one of my Malayali friend. Roasted coconut chutney is not as wide spread as some of the other popular variants but trust me when I say that this chutney is an absolute showstopper when served with South Indian delicacies like Idlis, Dosas and Vadas and will win you many accolades from family and friends
The recipe combines the earthy, nutty flavor of roasted coconut with mild sweetness of onions. The zesty chilies and sour tamarind add in an another dimension and makes this chutney an absolute treat
Let’s quickly go through the recipe.
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- ¾th cup (100 grams) grated fresh coconut
- 1 medium sized (70 grams) onion cut into cubes (can be replaced with shallots)
- 2 dried red chilies (Byadagi)
- 10-12 curry leaves
- 1 small marble sized tamarind ball
- 1 inch ginger finely chopped
- Water as required
- Salt to taste
- In a pan, dry roast grated coconut until it turns brown. In about 5 min, on medium heat coconut loses moisture and becomes slightly brown. Coconut turns brown in 8 mins. Turn off the heat and allow it cool down.
- Put roasted coconut in a grinder jar. Add curry leaves, red chilies, chopped onions, chopped ginger, tamarind ball, salt to taste.
- Add enough water to grind into a thick and fine chutney.
- Twist of roasted coconut makes this an interesting chutney.
Click here to watch recipe video