Coconut Chutney II

Coconut Chutney Sentient Style

Coconut is a source of natural, healthy fiber. The whole coconut is used for many dishes. This easy, quick recipe for South Indian coconut chutney pairs well with masala dosa, plain dosa, or idli. Blend all the ingredients (or crush them using a granite grinding stone; though not always possible, the traditional method yields a better taste).

Add fresh curry leaves, roasted chana dal, roasted cumin seeds, grated fresh ginger, and black mustard seeds.

This cultural fusion sauce also goes wonderfully with French galette, Mexican tacos, Venezuelan arepas, salads, and as a topping, while remaining inseparable from Southern Indian dosa.

Curry leaves, a fresh herb from trees similar to neem (Margosa Indica), have a distinctive, slightly astringent, mildly bittersweet flavor with a pungent aroma. When heated, they release a nutty aroma with hints of citrus and anise. Enjoy this fantastic chutney and delight your friends and family with its sentient flavor.

Print Recipe

Coconut Chutney

Pestos, Dips & Sauces – Dadaji Fusion Recipes

By SS Shiva – Serves: 4-6

Prep Time: 15 minutes – Cooking Time: 5 minutes – Total Time: 20 minutes

Nutritional Benefits: Coconuts are rich in medium-chain triglycerides, which contribute to coconut's calorie count. For every ounce of coconut, there are approximately 18 g of fat and 187 calories. It also boasts a high fiber content that aids digestion and promotes satiety. Additionally, coconut contains vitamin B6, lauric acid, zinc, magnesium, selenium, and copper, which help boost good cholesterol (HDL) while slightly increasing bad cholesterol (LDL) levels. Enjoy coconuts in moderation. Coconut water is an excellent source of potassium, which helps balance sodium levels and maintain healthy blood pressure.

Ingredients

• 1/2 cup water
• 1 teaspoon salt
• 1 small green chili
• 1 coconut with skin
• 1 cup celery, chopped
• 1 tablespoon rose peppers
• 2 tablespoons sesame oil
• 1 tablespoon black mustard seeds
• 1 tablespoon fresh curry leaves, chopped

Instructions

1

Cut the coconut into two pieces and extract the flesh.

2

Add the coconut flesh to a blender along with the water and blend until it is finely chopped.

3

Add the salt, green chili, and celery, and blend until a smooth paste forms.

4

Heat the sesame oil in a pan and sauté the black mustard seeds, rose peppers, and curry leaves for about 5 minutes.

5

Pour the sautéed mixture into the coconut paste and mix until well combined.

6

Serve the chutney with pancakes, dosa, or salads.

Nutrition

• 291.0 Calories
• 12.2g Carbohydrates
• 0.0mg Cholesterol
• 27.4g Fat
• 5.9g Fiber
• 3.0g Protein
• 20.3g Saturated fat
• 436.0mg Sodium
• 4.7g Sugar
• 0.0g Trans fat

Notes

You can also use coriander, salsa, basil, or any other herb. It's best to use fresh curry leaves to enhance the chutney's unique fragrance.