Malvani Chutney
Veg
Vegan
Freshly grated coconut ground with dried red Kashmiri chillies, tamarind, garlic, and a touch of kokum into a coarse, vibrant chutney — the essential table condiment of the Malvani coast, darker and more pungent than Goan coconut chutney.
Cuisines
Malvani
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 5 min
Total: 15 min
2-3 servings
Ingredients
| 1 cup | fresh grated coconut |
| 5 | dry red chilies |
| 1 teaspoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | tamarind pulp |
| 1 teaspoon | jaggery |
| 2 cloves | garlic |
| 1 teaspoon | salt |
Instructions
- 1 Dry roast the dry red chilies, coriander seeds, and cumin seeds in a pan over low heat until fragrant.
- 2 Allow the roasted spices to cool slightly, then transfer them to a grinder.
- 3 Add the grated coconut, tamarind pulp, jaggery, garlic, and salt to the grinder.
- 4 Grind all the ingredients together to form a coarse paste. Add a little water if needed to achieve the desired consistency.
- 5 Transfer the chutney to a serving bowl and adjust salt to taste if necessary.
Tips
For a spicier chutney, add more dry red chilies or a pinch of red chili powder.