Coconut Chutney: How to Cook it Yourself

Coconut chutney is a classic in Indian cuisine. It goes well with fish, meat, vegetables, and dal dishes, but also with rice, pancakes, or flatbread. We will show you how you can prepare it yourself and what it can be used for.

Coconut Chutney – The ingredient list

The following recipe not only contains many healthy and delicious ingredients but is also quick and easy to prepare. For 4 servings you will need the:

• 1 coconut
• 1 piece of ginger (approx. 3 cm)
• 1 tsp halved black lentils (urad dal if available)
• ½ tsp brown mustard seeds
• 1 green chili pepper
• 1 dried chili pepper
• 1 shallot
• 5 curry leaves, fresh or dried
• 2 tbsp oil (coconut oil or sesame oil)
• 100 ml yogurt
• ½ tsp salt (Himalayan salt if you have it)

Coconut Chutney – Preparation

Coconut chutney is a popular side dish and can be served with many different dishes. It goes very well with Indian lentil meatballs. However, it is also excellent as a slice of bread. If you like, you can serve the chutney with grilled food or with cheese. With just a few simple steps you can conjure up your coconut chutney.

• Take a large screwdriver and place it on one of the black spots on the coconut. Then hit it with the flat side of a hammer until you penetrate the shell.
• Then pour the coconut water through the hole and collect it in a container.
• Next, use the pointed side of the hammer to hit the coconut all around until the shell bursts. Now take a knife and remove the meat from the coconut.
• Finely grate the coconut flesh with a grater or puree it with an immersion blender. Then roast it briefly in a pan (without fat).
• Now put oil in a separate pan and fry the lentils, mustard seeds, dried chilies, and curry leaves over medium heat until you hear crackling.
• Next, wash, destalk, and chop the green chili. Then peel the ginger and grate it finely. Add both to the pan together with the shallot and fry briefly again. Then add it to the coconut.
• Finally, put everything in a bowl, add the yogurt, salt, and some coconut water, and stir it all together. Use enough coconut water to make a mushy chutney.
• If possible, allow the chutney to steep, and covered, for 2 to 3 hours before serving. Coconut chutney will keep in an airtight container in the fridge for about 2 weeks.