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Coconut-Tamarind Chutney

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. 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 ChutneyCoconut-Tamarind Chutney
Recipe by
Cuisine: Indian
Published on June 1, 2011

Simple and delicious no-cook coconut chutney seasoned with tamarind and chilies

Preparation: 10 minutes

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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
Coconut Chutney

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
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5 comments:

  1. UnknownJune 1, 2011 at 5:39 PM

    Hey, that chutney looks awesome. Love the texture of it.

    ReplyDelete
  2. Valerie Harrison (bellini)June 1, 2011 at 9:04 PM

    I can't wait to see what else comes with this dish Lisa. Your palate always amazes me!

    ReplyDelete
  3. Priya SureshJune 2, 2011 at 6:56 AM

    Love that coarse texture, flavourful chutney..

    ReplyDelete
  4. Indian KhanaJune 2, 2011 at 9:14 AM

    I like this method ..looks fab

    ReplyDelete
  5. AnonymousJune 2, 2011 at 11:23 AM

    Lisa, your blog is inspiring me to try more and more of Indian food. I can't wait for the pairing for this chutney, but surely also a spreadable form, like the book suggests, must be really good.

    ReplyDelete