Coconut-Tamarind 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. It works well as a spread for flatbreads and sandwiches, and has a dry consistency rather than a creamier one. Best of all, there's no cooking involved and the chutney can be made in 10 minutes or less.

Coconut-Tamarind Chutney

Recipe by Lisa Turner Cuisine: Indian Published on June 1, 2011 Simple and delicious no-cook coconut chutney seasoned with tamarind and chilies Preparation: 10 minutes 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 to 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