A South Indian Coconut Chutney

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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

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INGREDIENTS
For the chutney
1 cup fine desiccated coconut
1 green chilli
⅓ tsp garlic granules
1 tsp grated ginger
Salt to taste
Hot water

INGREDIENTS
For the tempering
2/3 tbsp sunflower oil
½ tsp mustard seeds
⅓ tsp dried chilli flakes

METHOD

• Grind all the chutney ingredients together and pour hot water to aid this process

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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

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• Serve chutney with dhokla or uttapas (South Indian food)

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