Green Coconut Chutney
Green Coconut Chutney. Peanuts, coconut, tamarind and cilantro coupled with spices make this the perfect accompaniement for any snack.
Servings: 6
Calories: 75kcal
Ingredients
- ¼ cup peanuts (SEE NOTES)
- ¼ cup dessicated unsweetened coconut (SEE NOTES)
- 1 bunch cilantro
- 1 tsp ginger
- 1 green chili
- 1 tsp salt
- ½ tsp red chili powder
- ¼ cup tamarind water (SEE NOTES)
- ½ cup water
- ½ tsp mustard seeds
- 2 dried red chilies
- 10 curry leaves
Instructions
- Dry roast the peanuts in a non stick pan
- Grind the roasted peanuts to a powder in a spice grinder
- Soak the dessicated coconut in ½ cup water to make coconut water
- Blend the peanut powder, coconut water, cilantro, ginger, green chillies, salt, red chilli powder and Imli water and ½ cup water in a blender
- Saute the mustard seeds, red chillies and curry leaves in 1 tablespoon oil and pour over the above ground mixture to Temper the Chutney.
Notes
- Make sure to roast the peanuts before grinding them. This releases the essential oils in the nuts and results in the desired nutty taste.
- The dessicated coconut has to be soaked to soften it so it blends well with the other ingredients when pureed. You may well ask why not use coconut milk instead to make things simpler. The answer to that is that you want to taste the coconut grains, this gives added flavor and texture.
- I usually soak a block of tamarind to make my tamarind water and store it in the freezer as I use it so often. Since it is a long process to do that you can use 1 tablespoon of tamarind paste and mix it with ¼ cup of water to get the quantity you need for this recipe.
Nutrition
Serving: 1g | Calories: 75kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 422mg | Potassium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 57mg | Calcium: 20mg | Iron: 1mg