Coconut is a southern Indian ingredient, but adding some of it to this northern Indian style chutney is a fantastic idea.
It is a simple recipe that you can make by patching together a couple other recipes.
Break a coconut and collect about a sixth of the coconut’s white flesh. Chop it finely or grate it. This website has some really good tips for breaking coconuts and this website talks about how to pry out the flesh.
Make this cilantro chutney, using the following ingredients: cilantro, chilies, onion. Collect all those ingredients in a blender. To this, add 2 tablespoons of this tamarind chutney. To that, add the coconut. To that, add about a half teaspoon salt. Blend, blend, blend, push down with spatula, repeat until you have a chutney.
I tried a spoon of this to taste; and I had to hold on to the counter it was so good.
It would make a great accompaniment to dosas/idlis, spread on bread, with samosas; or a myriad other ways.
4 thoughts on “Knock-your-socks-off Northern style coconut chutney”
Mmmm–the only way I could image improving cilantro chutney would be by adding coconut!
Over the years, in our house, what was originally a cilantro chutney with a little coconut has turned into a coconut chutney with a little cilantro. But with garlic, not onion…hmm. I’ll be trying yours very soon.
What a great combination of flavours!