Usha’s Coconut Chutney
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
8
Prep Time
15 minutes
This recipe is from my husband’s childhood. Usha worked for his family and made this chutney. It is by far my favorite coconut chutney
Author:Audra Reddy
Ingredients
-
2 T. Oil
-
2 small shallots, diced
-
4 garlic cloves
-
1/2 inch piece of ginger
-
2 green chilis
-
1 teaspoon sesame seeds
-
Handful of mint leaves
-
3 T. Freshly ground coconut
-
1/2 cilantro leaves
-
1 teaspoon tamarind paste
-
3 T. Roasted peanuts
-
1 T. Oil
-
1/4 teaspoon mustard seeds
-
1/4 teaspoon cumin seeds
-
6-7 curry leaves
Tempering ingredients
Directions
In a small pan on medium heat, add oil, shallot, garlic, ginger, chilis and sesame seeds. Cook until shallot is translucent. Remove to a blender.
In the same pan add the mint leaves and fry until they are wilted. Add these to the blender.
To the blender, add the coconut, cilantro, tamarind and peanuts and grind all the ingredients until you have a smooth paste.
Tempering
In a small pan, heat oil and add mustard seeds until they splatter. Then add the cumin seeds and curry leaves until the leaves are crispy.
Pour over the chutney and serve.
Leave a comment