Coconut-Tamarind Chutney


Visit the Indian Food Glossary for information on the ingredients in this recipe
Coconut Chutney

I made this coconut and tamarind flavored chutney to go along with a rice-based dish known as pongal that will leave you begging for seconds. It is adapted from "Mysore Style Cooking" by V. Sandhya, an essential book for those curious about the intricate and healing properties of South Indian cooking. We are told it works well as a spread for flatbreads and sandwiches. My chutney had a bit drier consistency than the creamier ones I usually prepare in anticipation of serving it with the pongal.


Coconut-Tamarind ChutneyCoconut-Tamarind Chutney
Recipe by
Adapted from Mysore Style Cooking
Cuisine: Indian
Published on June 1, 2011

Simple and delicious coconut chutney seasoned with tamarind and chilies

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Ingredients:
  • 1 cup grated fresh or dried coconut
  • 2 teaspoons fresh parsley leaves
  • 1/2 teaspoon tamarind paste
  • 2 green chilies, seeded and chopped
  • 3 to 4 tablespoons water
  • sea salt to taste
Instructions:
  • In a mortar and pestle, blender or food processor, combine all of the ingredients until you reach your desired consistency, adding more water as necessary.

  • Serve at room temperature or chilled. Refrigerate in a sealed container for 2 to 3 days.

Makes 1 cup
Coconut Chutney

More Coconut Chutneys from Lisa's Vegetarian Kitchen you are sure to enjoy:
Shredded Mango and Coconut Chutney
Coconut and Mint Chutney
Roasted Toor Dal and Coconut Chutney

On the top of the reading stack: Ethnic Vegetarian: Traditional & Modern Recipes from Africa,& the Caribean by Angela Shelf Medearis

6 comments:

Priya (Yallapantula) Mitharwal said...

Hey, that chutney looks awesome. Love the texture of it.

bellini said...

I can't wait to see what else comes with this dish Lisa. Your palate always amazes me!

Priya said...

Love that coarse texture, flavourful chutney..

Priti said...

I like this method ..looks fab

lacaffettierarosa said...

Lisa, your blog is inspiring me to try more and more of Indian food. I can't wait for the pairing for this chutney, but surely also a spreadable form, like the book suggests, must be really good.

Anonymous said...

Truly the blogging is spreading its wings rapidly.


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