Cilantro Coconut Chutney
Cilantro Coconut Chutney; perfect as a spread, dip or an accompaniment with your meal
Fresh Coconut: ½ coconut scraped
Cilantro/coriander leaves: two handfuls
Green chili: 2
Skinless peanuts: 1 tbsp
Tomato: 1 large (finely chopped)
Sugar: 1 tsp
Vegetable oil: 2 tbsp
Water: ½ cup
Salt to taste
1) Heat oil in a pan. Add chopped tomato. Fry for 5 min. Add sugar and salt. Cook till pulpy and soft (approx 5 min). Remove from fire and cool.
2) Grind coconut (approx 2 cups), cilantro/coriander leaves (approx 2 cups), peanuts, green chilies and tomato into a smooth paste adding ½ cup of water. Adjust the salt. Add more chili if desired.
3) Remove in a dish.
Do not over fry the tomato. It is important for sweetness and tartness.
1) Add ½ cup of mint for variation
2) Addition of oil while frying is important for the absorption of fat soluble vitamins A, D, E, and K. Do not make this chutney oil-free.
3) Store this chutney in the refrigerator. It can last for 3 days.
Substitute peanuts with skinless almonds or cashews
Serve as sandwich spread, in a roll, with dosa or fried chicken. It can also be served with rice as an accompaniment.