5.0 from 3 votes
Green Coconut Chutney
Green Coconut Chutney. Peanuts, coconut, tamarind and cilantro coupled with spices make this the perfect accompaniement for any snack.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 75 kcal
Course:
Side Dish
Cuisine:
Pakistani
Ingredients
- ¼ cup peanuts (SEE NOTES)
- ¼ cup dessicated unsweetened coconut (SEE NOTES)
- 1 bunch cilantro
- 1 teaspoon ginger
- 1 green chili
- 1 teaspoon salt
- ½ teaspoon red chili powder
- ¼ cup tamarind water (SEE NOTES)
- ½ cup water
- ½ teaspoon mustard seeds
- 2 dried red chilies
- 10 curry leaves
Instructions
- Dry roast the peanuts in a non stick pan
- Grind the roasted peanuts to a powder in a spice grinder
- Soak the dessicated coconut in ½ cup water to make coconut water
- Blend the peanut powder, coconut water, cilantro, ginger, green chillies, salt, red chilli powder and Imli water and ½ cup water in a blender
- Saute the mustard seeds, red chillies and curry leaves in 1 tablespoon oil and pour over the above ground mixture to Temper the Chutney.
Cup of Yum
Notes
- The dessicated coconut has to be soaked to soften it so it blends well with the other ingredients when pureed. You may well ask why not use coconut milk instead to make things simpler. The answer to that is that you want to taste the coconut grains, this gives added flavor and texture.
- I usually soak a block of tamarind to make my tamarind water and store it in the freezer as I use it so often. Since it is a long process to do that you can use 1 tablespoon of tamarind paste and mix it with ¼ cup of water to get the quantity you need for this recipe.
- Make sure to roast the peanuts before grinding them. This releases the essential oils in the nuts and results in the desired nutty taste.
- The dessicated coconut has to be soaked to soften it so it blends well with the other ingredients when pureed. You may well ask why not use coconut milk instead to make things simpler. The answer to that is that you want to taste the coconut grains, this gives added flavor and texture.
- I usually soak a block of tamarind to make my tamarind water and store it in the freezer as I use it so often. Since it is a long process to do that you can use 1 tablespoon of tamarind paste and mix it with ¼ cup of water to get the quantity you need for this recipe.
Nutrition Information
Serving
1g
Calories
75kcal
(4%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Sodium
422mg
(18%)
Potassium
129mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
345IU
(7%)
Vitamin C
57mg
(63%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 75
% Daily Value*
| Serving | 1g | |
| Calories | 75kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 422mg | 18% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 57mg | 63% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.