Green Coconut Chutney
This coconut green chilli chutney is perfect with any Indian flatbread or inside a wrap. It's also great for both vegans and vegetarians!
Servings: 8
Calories: 65kcal
Ingredients
- 1 cup frozen grated coconut defrosted or freshly grated coconut
- 4 green chiles
- 8 curry leaves
- 1 large handful of cilantro
- 6 cloves garlic
- ½ teaspoon sugar
- ¾ teasoon salt
- ½ cup + 1/8 cup water
- Tadka Ingredients:
- 1 tablespoon oil
- a pinch asoefetida
- 1 teaspoon mustard seed
- 1 teaspoon cumin seeds
- 5 curry leaves
Instructions
- In a food processor, combine coconut, chiles, curry leaves, cilantro, galic, sugar and salt. Process until coarsely chopped. Add water and blend until smooth.
- In a skillet, heat oil. Add asoefetedia and mustard seed.
- When the mustard seed stops popping, add cumin seed and curry leaves. Fry until cumin seed changes color.
- To serve, transfer chutney from food processor into a bowl. Pour the tadka on top.
- Enjoy with your favorite roti.
Nutrition
Calories: 65kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 79mg | Potassium: 53mg | Fiber: 2g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 36mg | Calcium: 16mg | Iron: 1mg
Did you make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!
Is this recipe on my You Tube channel?Find out and subscribe to my channel here!