Coconut Chutney with Tamarind

Recipe by
Total Time:
20 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 8 - green chillies
  • 1 cup - fresh coconut, scraped
  • 1 tbsp - cooking oil for seasoning
  • A few - curry leaves for seasoning
  • 3 flakes - garlic
  • 1/2 inch piece - ginger
  • 1 tsp - mustard seeds for seasoning
  • 1 - small onion
  • Salt to taste
  • Tamarind - 1 lemon size

How to Make Coconut Chutney with Tamarind

  • Grind coconut and green chillies with sufficient water to get a thick consistency.
  • Heat 1 tbsp of cooking oil.
  • Splutter mustard seeds and some curry leaves in the oil.
  • When done, add the coconut paste, some water if needed and salt to taste.
  • Serve the chutney with dosas or idli.
  • Recipe Courtesy: Mangalorean Recipes

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