It is time to challenge yourself, try this delicious coconut chutney. The name says it all... The nutty taste of the roasted coconut, together with the chadon beni, pepper and garlic is truly a mouthwatering delight. When we made this I was so eager to try it out, that the sting of the fresh hot pepper was not going to phase me at all. And boy was it hot!
Strange thing though, by the time it went in the fridge it seems like the coldness tamed the heat a bit to a manageable degree, that I could have eaten a little more..(greedy) :-). A spoon of coconut chutney with some rice and dhal is all you need and you're good to go. You don't even need meat in your plate, at least for me, considering that I'm a meat mouth.
Coconut Chutney Recipe
I totally enjoyed this chutney recipe since it goes great with whatever meal you are eating. And also knowing that coconuts are so healthy, made me appreciate it more. If you have been following this blog for a while you would know by now how much I really like to cook with coconut oil because of its many benefits. So having this coconut chutney with my food was also a a step in the right direction.
Now we have another addition to our list of chutneys. I did mango chutney, tamarind sauce, chadon beni chutney (my favourite ) already and now coconut chutney. We also have mango kuchela and masala mango that tastes just as spicy as well. Hmm! quite a list we have here, but it's not complete. I believe I have one or two to do still so stay tuned.
10 leaves chadon beni
12 cloves garlic
2 hot peppers
1 tablespoon salt
Over a high flame put the coconut to roast. Make sure to turn it on the other side as well.
Scrape the coconut under running water.
Grate the coconut using the large side of a grater.
Cut up the hot peppers.
Add the salt and the rest of the grated coconut. Blend to a smooth paste and refrigerate. Hope you enjoyed this post. I sure did.
- 1 coconut
- 10 leaves chadon beni
- 12 cloves garlic
- 2 hot peppers
- 1 tablespoon salt
- Over a high flame put the coconut (without the shell) to roast. Make sure to turn it on the other side as well.
- Scrape the coconut under running water. Grate the coconut using the large side of a grater.
- Cut up the hot peppers. In a separate bowl peel the garlic and chop the chadon beni.
- Add a few handfuls of the grated coconut and a little water and blend. Then add the pepper, garlic and chadon beni. Add the salt and the rest of the grated coconut. Blend to a smooth paste and refrigerate.