It’s no secret that I am violently in love with coconut, so when my volunteer host, Kavita presented me with homemade chutney at dinner one evening, I nearly fainted with joy. Is coconut better than sex? A close second.
Chutneys are used as an accompaniment to the main meal. They can be wet or dry, and are usually a grainy texture.
I managed to extract the recipe from Kavita. You may not be physically present in India, but try this recipe to taste an authentic chutney. It’s sooo damn good!
Hardcore Coconut Chutney
1 small red onion
1/4 cup of fresh coconut (dried coconut is an acceptable alternative)
1 tomato or tomato paste
Lots and lots of garlic (3 or 4)
1 green or red chilli (your preference)
2 tablespoons of peanut oil (or vegetable oil of your choice)
- Dice the onion, tomato, garlic and chili. Put aside.
- If using fresh coconut, shred into small pieces.
- Combine all the ingredients except the oil. Blend together with a mortar and pestle or a food processor.
- Pour oil into a pan, fry the chutney on medium high until heated through.
Combine it with a vegetable, basmati rice or Dal. Dip your chapati in the chutney, it’s yummy!
* I highly recommend adding extra coconut, it’s a nice contrast to the chilli.