I’ve been missing out on Coconut Chutney my whole life! It’s always been there on the Indian buffets and I never put some on my plate. Recently, I tried making my own and instantly fell in love with this creamy chutney that adds the perfect cooling note to whatever you are eating it with!
For the Coconut Puree:
- 1 1/2 cups grated coconut (or desiccated or fresh)
- 1 thin green chili
- ½ inch chunk of ginger
- ½ teaspoon salt
- 1 - 1 ½ cups water
- 1 tablespoon oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 10 curry leaves
- 3 dried red chilis
- Place the coconut, green chili, ginger, salt, and water into a blender. Blend until smooth then pour into a bowl. Heat up the oil in a small frying pan. Add in the black mustard seeds, cumin seeds, curry leaves, and dried red chilies. Fry for 30-45 seconds then pour into the coconut puree. Stir to combine then store in an airtight container for up to 2 weeks.
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