I’m having so much fun with the bitstrips app! In between cooking, looking after the children and household chores!
It’s never a dull day in this house! 🙂
Hope your having a chilled out Wednesday x
When you go to a South Indian restaurant you will always be greeted with this moist, spicy and refreshing coconut chutney that helps balance out the heat from the other amazing intense flavours.
I have always thought that this particular chutney would be be best served using fresh coconut but my coconut craving took over and I experimented with finely desiccated coconut. To my surprise it did indeed work, it was a great hit with my husband and me. I can’t wait to make it for friends and family now as they can too enjoy this delightful accompaniment!
But for now here’s the recipe! Give it a go! Much love D x
For the chutney
1 cup fine desiccated coconut
1 green chilli
⅓ tsp garlic granules
1 tsp grated ginger
Salt to taste
For the tempering
2/3 tbsp sunflower oil
½ tsp mustard seeds
⅓ tsp dried chilli flakes
• Grind all the chutney ingredients together and pour hot water to aid this process
You can make the chutney dry using less water or more so that it is runny
• Heat up the oil, mustard seeds and dried flakes in a metal ladle directly on the stove. Once the seeds start to pop, gently pour over the chutney. Please be careful as the mustard seeds will continue to pop
• Serve chutney with dhokla or uttapas (South Indian food)