Fullmeals

Spicy Coconut Chutney

Name: Spicy Coconut Chutney
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 tbsp Oil; 8-10 pieces Dried red chilies; 1 cup Coconut slices; 8-10 cloves Garlic cloves; a handful Curry leaves; 1 tsp Cumin seeds; 1 tsp Coriander seeds; to taste Salt; as needed Water

Recipe by Navyasri Vlogs

Ready in10 min
Prep5 min
Cook5 min
CuisineIndian · South Indian
Serves4 People
DifficultyEasy
Spicy level2/5
Calories~120 kcal

Ingredients

For Grinding

1 tbspOil
8-10 piecesDried red chilies
1 cupCoconut slices
8-10 clovesGarlic cloves
a handfulCurry leaves
1 tspCumin seeds
1 tspCoriander seeds
to tasteSalt
as neededWater

Step-by-Step Instructions

1.Roast Dried Red Chilies
Heat 1 tablespoon of oil in a pan. Add 8-10 dried red chilies and roast them for about 30 seconds until slightly fragrant.
2.Add Coconut Slices
Add 1 cup of coconut slices to the pan with the chilies and mix well. Continue to roast for another 30 seconds.
3.Incorporate Garlic and Curry Leaves
Add 8-10 garlic cloves and a handful of curry leaves to the pan. Stir and roast for about 30 seconds.
4.Add Cumin and Coriander Seeds
Add 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds to the mixture. Mix all ingredients thoroughly and roast for 1-2 minutes until fragrant and lightly browned.
5.Transfer to Blender
Carefully transfer all the roasted ingredients from the pan into a blender jar.
6.Add Salt and Blend
Add salt to taste to the blender jar. Secure the lid and blend the ingredients into a coarse paste, adding water as needed to achieve the desired consistency.
7.Serve Chutney
Once blended to a coarse texture, the spicy coconut chutney is ready to be served. Garnish with a few fresh coconut slices if desired.

Ready in

10 mins

Cuisine

Indian · South Indian

Prep Time

5 min

Cook Time

5 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~120 kcal

Spicy Level

Recipe by Navyasri Vlogs on YouTube

Adjust Servings

Measurements

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Step-by-Step Instructions

Follow each step to make the recipe successfully.

Roast Dried Red Chilies
Heat 1 tablespoon of oil in a pan. Add 8-10 dried red chilies and roast them for about until slightly fragrant.
Add Coconut Slices
Add 1 cup of coconut slices to the pan with the chilies and mix well. Continue to roast for another .
Incorporate Garlic and Curry Leaves
Add 8-10 garlic cloves and a handful of curry leaves to the pan. Stir and roast for about .
Add Cumin and Coriander Seeds
Add 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds to the mixture. Mix all ingredients thoroughly and roast for until fragrant and lightly browned.
Transfer to Blender
Carefully transfer all the roasted ingredients from the pan into a blender jar.
Add Salt and Blend
Add salt to taste to the blender jar. Secure the lid and blend the ingredients into a coarse paste, adding water as needed to achieve the desired consistency.
Serve Chutney
Once blended to a coarse texture, the spicy coconut chutney is ready to be served. Garnish with a few fresh coconut slices if desired.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 2 swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.

AllergensThis recipe contains coconut.

coconut

Variations

Simple ways to adapt this recipe.

Add a tempering of mustard seedsCustomise
Urad dal, and curry leaves in oil for extra flavor.
Include a small piece of
Include a small piece of ginger for a different aromatic profile.

Helpful Tips

Small details that can improve the final result.

Flavour tipAdjust the Number of Dried
Adjust the number of dried red chilies to your preferred spice level.
Cooking tipAdd a Little Water While
Add a little water while blending to achieve the desired consistency.
Flavour tipFor a Tangier Taste
You can add a small piece of tamarind while grinding.