Coconut Chutney with a Twist | How to make Coconut Chutney with a Twist

By Sunita Ramankulath  |  30th Jan 2017  |  
5 from 1 review Rate It!
  • Coconut Chutney with a Twist, How to make Coconut Chutney with a Twist
Coconut Chutney with a Twistby Sunita Ramankulath
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

16

1





About Coconut Chutney with a Twist Recipe

Another yummy and versatile condiment. Can be served as you like it. As a side dish, or on paratha, in a roll, or with dosas

Coconut Chutney with a Twist is a delicious dish which is enjoyed by the people of every age group. The recipe by Sunita Ramankulath teaches how to make Coconut Chutney with a Twist step by step in detail. This makes it easy to cook Coconut Chutney with a Twist in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Coconut Chutney with a Twist at home. This amazing and mouthwatering Coconut Chutney with a Twist takes 20 minutes for the preparation and 15 minutes for cooking. The aroma of this Coconut Chutney with a Twist is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Coconut Chutney with a Twist is a good option for you. The flavour of Coconut Chutney with a Twist is palatable and you will enjoy each and every bite of this. Try this Coconut Chutney with a Twist and impress your family and friends.

Coconut Chutney with a Twist

Ingredients to make Coconut Chutney with a Twist

  • For coconut Chutney
  • 1/2 fresh grated coconut
  • 2-3 green chillies
  • 1/2 small raw mango
  • 15-20 mint leaves
  • 5-6 tbsps. green coriander leaves
  • Handful of green coriander stems
  • 1" peice of ginger (Optional)
  • salt to taste
  • For tempering
  • 2 tbsps. oil
  • 1 tsp. mustard seeds
  • 10-15 Kadipatta leaves
  • 2 dry red chillies broken into medium size pcs.

How to make Coconut Chutney with a Twist

  1. In a mixie jar add grated coconut, raw mango, green chillies, salt, coriander leaves, coriander stems, mint leaves and ginger (optional)
  2. Add 1/4 cup water and grind to a smooth paste.
  3. Check seasoning / salt and keep aside.
  4. In a kadhai heat oil.
  5. Add mustard seeds and let it splutter well.
  6. Add curry leaves and dried red chillies and fry till chillies get to a dark brown color.
  7. Add tempering to the prepared chutney.
  8. Cool thoroughly and store in a dry container in the refrigerator.

My Tip:

Use only a dry spoon and take out only required quantity for consumption. This way the chutney lasts longer in the refrigerator. Lasts for up to 5 days in the fridge.

Reviews for Coconut Chutney with a Twist (1)

Kanak Patela year ago

Nice!
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