Traditionally coconut chutney is eaten with idli (steamed rice and lentil cakes), dosae (rice and lentil pancakes) and chapatis. I generally discourage eating dishes where coconut is the main ingredient. Coconut is very high in saturated fat, thus may increase blood cholesterol levels. So, this chutney should be saved for special occasions.
Use capsicum, carrot, eggplant, green and tomato chutney instead of coconut chutney.
Grind coconut, ginger, garlic, chillies, coriander leaves, lemon juice and salt to a fine paste gradually adding a little bit of water (about 2 tablespoons) to assist grinding.
Heat oil and mustard seeds in a small covered saucepan. When mustard seeds begin to pop, add curry leaves, fry until leaves wilt. Stir into coconut chutney.
Serve with idli (steamed rice and lentil cakes) or dosae (rice and lentil pancakes).
Per serve: energy 277 kJ (66 cal); protein 2 g; fat 4 g; saturated fat 2 g; cholesterol 0 mg; carbohydrate 4 g; fibre 3 g; calcium 25 mg; iron 1.2 mg; sodium 578 mg
1 cup grated fresh coconut
1 cm piece ginger, chopped
1-2 cloves garlic, crushed
1-2 green chillies, chopped
¼ cup chopped coriander leaves
2-4 teaspoons lemon juice
½ teaspoon salt
½ teaspoon peanut or extra virgin olive oil
½ teaspoon black mustard seeds
8-10 curry leaves (optional)
Note: frozen grated coconut is available in Indian stores.