Goan Coconut Chutney

Name: Goan Coconut Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2-3 servings
Ingredients: 1 cup fresh grated coconut; 2 tablespoons roasted chana dal; 2 tablespoons tamarind pulp; 2 tablespoons coriander leaves; 2 pieces green chilies; 1 teaspoon sugar; salt to taste; 1 cup water; 1 teaspoon mustard seeds; 1 tablespoon vegetable oil; 6 pieces curry leaves

Veg Vegan

Freshly ground raw coconut chutney with green chillies, ginger, and a tempering of mustard seeds and curry leaves — a daily Goan condiment served with breakfast sannas, fried fish, and rice meals in Hindu Goan households.

Cuisines

Saraswat Goan

Best for

Breakfast Lunch Dinner

Recipe

Prep: 10 min Cook: 5 min Total: 15 min 2-3 servings

Ingredients

1 cup	fresh grated coconut
2 tablespoons	roasted chana dal
2 tablespoons	tamarind pulp
2 tablespoons	coriander leaves
2 pieces	green chilies
1 teaspoon	sugar
—	salt to taste
1 cup	water
1 teaspoon	mustard seeds
1 tablespoon	vegetable oil
6 pieces	curry leaves

Instructions

1 In a blender, combine the grated coconut, roasted chana dal, tamarind pulp, coriander leaves, green chilies, sugar, and salt.
2 Add water gradually and blend to a smooth paste.
3 Transfer the chutney to a serving bowl.
4 In a small pan, heat the vegetable oil over medium heat.
5 Add mustard seeds and allow them to crackle.
6 Add curry leaves and sauté for a few seconds.
7 Pour the tempering over the chutney and mix well.

Tips

Adjust the amount of green chilies to suit your spice preference.