We present you with this recipe for coconut chutney, a little-known but delicious type of chutney.
We’re used to the traditional mango and spice chutneys that go with samosas and curries. There is life after that classic chutney, as we will demonstrate with this delicate and simple recipe for coconut chutney.
The inclusion of chickpeas is a notable feature of this chutney or chutney sauce. Yes, friends, this chutney is made with legumes and has a slightly thicker consistency than regular chutneys.
That being said, coconut chutney is a real palate pleaser and a recipe that only requires remembering to soak the chickpeas the night before.
Isn’t it simple? Now for the ingredients for this coconut chutney. Because curry leaves are unlikely to be available in your area, we’ve provided a few alternatives below. Remember that you can’t just add it and call it a day.
- 2 tablespoons chickpeas
- 150 g fresh coconut
- 2 green chilies
- A finger of ginger
- A tablespoon of mustard seeds
- A few curry leaves
- In a pan, toast the raw chickpeas that had been soaked the night before until they take on color.
- Combine the chickpeas, coconut, chili, ginger, and curry leaves in a food processor. If necessary, add a little water until you have a smooth paste.
- Turn on the heat, place a pan with oil on the stove, and add the mustard seeds and curry leaves. As soon as they start to toast, pour the chutney over them and serve.
- This coconut chutney goes well with fried green plantain or yucca slices, corn arepas, nachos, or salads, empanadillas, or samosas.
- Remember that if you can't find curry leaves (which can be difficult in some cities), you can substitute a pinch of curry or garam masala quality. It's not exactly the same, but you'll get a hint of exotic Indian flavor.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 189Total Fat 17gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 155mgCarbohydrates 10gFiber 4gSugar 4gProtein 3g