Coconut Chutney

by Renu Gulati October 3, 2019

Serves 2

  • 1 cup of coconut
  • 2cm of fresh ginger
  • ½ tsp black pepper
  • water as required
  • ¼ tsp rocksalt
  • 10 curry leaves
  • ½ tsp black mustard seeds
  • Pinch of hing ( asafetida)
  • 1 tbsp cold pressed coconut oil or any seasonal oil
  • Method

Blend all ingredients together except the last 4 ingredients When a thick soup like consistency has been obtained, take a small wok/pan, add oil mustard seeds and curry leaves. When the seeds have popped and a pinch of hing. Cook hing until medium brown then pour chutney into wok and mix. Mix well and serve


Use a combination of seasonal herbs with the coconut

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