Coconut Chutney
This easy 5-minute spicy coconut chutney dip is the perfect accompaniment to your meals to elevate flavour. It's also naturally vegan and gluten free!
Servings: 4
Ingredients
- 3/4 grated coconut
- 2 tbsp gram dahl
- 1 tsp minced ginger (or 3 ginger slices)
- 1 green chili
- 1/2 tsp salt
- 1.5 tbsp groundnut oil (sub neutral oil)
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 sprig curry leaves
- 1 dried red chili, broken
- pinch hing
Instructions
- Blend grated coconut, gram dahl until a coarse mixture forms. Then add ginger, green chili, salt and a splash of water before blending them into a smooth paste.
- Add oil to a small pan on low-medium heat and add mustard and cumin seeds.
- Once they start popping, add curry leaves and wait from them to crackle.
- Then, add dried red chili, let them roast and get crispy in the oil on low heat for 2 minutes. Make sure they don't burn!
- Transfer the coconut chutney into a bowl and pour over the oil mixture. Give it a good mix and it's ready to serve!