Coconut Chutney Recipe
When my friend made this one in front of me, I was amazed at how simple it was, and how good. He described countless ways of serving this chutney, but that day my taste dictated using it as a filling for parantha (pan-fried) bread. Since that day, I have used it as a filling in puff pastry appetizers and other appetizers, as a topping over pullaos (pilafs), and even in tacos.
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Servings: 3 people
- 3-4 tablespoon Tamarind Paste
- 1 1/4 cup Grated Coconut
- 2 Green Chili pepper such as serrano, stemmed
- 3 Large cloves fresh garlic peeled
- 3/4 cup fresh mint Leaves
- 1/2 cup Cilantro chopped
- 1/2 teaspoon salt to taste
- 1/4 to 1/3 cup water
How to Make Coconut Chutney
Prepare the tamarind paste. Then, place the coconut in a medium-size nonstick skillet and roast, stirring and shaking the pan over medium heat until golden, 2 to 3 minutes.
Place all the remaining ingredients in a blender or a food processor and process to make a smooth purée.
Mix in the roasted coconut and process again until smooth.
Transfer to a bowl and serve.
This chutney stays fresh in the refrigerator for about 10 days, or in the freezer for about 6 months.