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. I tempt you now, but soon I will share the perfect pairing for this chutney. 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.

Basic Coconut Chutney

Recipe by Lisa Turner Adapted from Mysore Style Cooking Cuisine: Indian Published on June 1, 2011 Simple and delicious coconut chutney seasoned with tamarind and chilies Print this recipe 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 - 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

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

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