Coconut Chutney Kerala

Method

1. 1

   Prepare coconut: Grate 1.5 cups fresh coconut. Frozen grated coconut can be used — thaw completely.

2. 2

   Blend base: Add fresh grated coconut, 3-4 green chillies, 1-inch ginger and salt to a blender. Blend to a smooth paste with a little water.

3. 3

   Add yogurt: Add 2 tbsp thick yogurt — this gives Kerala coconut chutney its characteristic slight tang.

4. 4

   Blend again: Blend for another 30 seconds until well combined.

5. 5

   Adjust consistency: Add water tablespoon by tablespoon until the chutney is smooth and spreadable.

6. 6

   Transfer to bowl: Pour into a serving bowl.

7. 7

   Make tempering: Heat 2 tbsp coconut oil (essential — not other oil).

8. 8

   Add mustard seeds: Add 1 tsp mustard seeds — cover and wait until all seeds have popped.

9. 9

   Add aromatics: Add 2 dried red chillies, 2 sprigs fresh curry leaves and a pinch of asafoetida. Fry 20 seconds.

10. 10

    Pour tempering: Pour the sizzling hot coconut oil tempering over the chutney. Kerala coconut chutney differs from South Indian style by using coconut oil and yogurt. Serve with appam, puttu or dosa.