Coconut Chutney
A vibrant, South Indian-style coconut chutney with toasted coconut, onion, and dried red chilies, brightened with lime. Perfect with dosa, idli, or as a fresh condiment.
- Total time
- 15 min
- Servings
- 4
- Calories
- 180
- Protein
- 2g
Ingredients
- 1.5 cups fresh coconut
- ½ medium onion
- 2 whole dried red chilies
- 1 whole lime
- ½ teaspoon salt
- ¼ cup water
Instructions
- 1
Heat a small skillet over medium heat. Add 2 dried red chilies and toast until fragrant and slightly darkened, about 1-2 minutes. Remove and set aside.
- 2
In the same skillet, add 1.5 cups fresh coconut and toast, stirring frequently, until lightly golden and aromatic, about 3-4 minutes. Remove from heat.
- 3
In a blender, combine the toasted chilies, toasted coconut, 1/2 medium onion (roughly chopped), 1/2 teaspoon salt, and 1/4 cup water.
- 4
Blend until smooth, scraping down the sides as needed. If too thick, add water 1 tablespoon at a time until desired consistency.
- 5
Squeeze in the juice of 1 lime and pulse to combine. Taste and adjust salt or lime as needed.
- 6
Transfer to a bowl and serve immediately, or refrigerate for up to 3 days.
Tools you’ll need
- small skillet
- blender
- knife
- cutting board
- measuring cups
- measuring spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
