Fresh Coconut Garlic Chutney
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 2277 times
Be prepared for a thrilling meal with this Fresh Coconut Garlic Chutney. A combination of chillies and tamarind gives this coconut-based chutney a spicy and tangy flavour, which is heightened by the pungency of garlic.
Like all coconut-based chutneys, this too has a wonderful mouth-feel that is light yet luscious in its own rustic way. You can make a batch of this Fresh Coconut Garlic Chutney and save it in the fridge for around two days.
Serve it as an accompaniment for snacks or spread it on your sandwich or dosas to make a delicious treat! Try other tasty chutneys like the Mint Chutney, Pudina Chutney or Lehsun ki Chutney .
- Combine the coconut, garlic, green chillies, chopped curry leaves, tamarind pulp, salt and ¾ cup of water in a mixer and blend till smooth. Keep aside.
- Heat the oil in a small non-stick pan, add the mustard seeds, curry leaves and red chillies and sauté on a medium flame for 1 minute.
- Pour this tempering over the prepared coconut chutney and mix well.
- Store in air-tight container and refrigerate till use.
Nutrient values per cup
|Vitamin A||68.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||1.3 mg|
|Folic Acid||12.5 mcg|
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