If u presume coconut chutneys to be a south Indian meal companion, this recipe is going to just undo that prejudice of yours. The mild, subtle look of this chutney surely plays a mind game with your 5 senses.
I like to describe the flavor of this amazing chutney in the following words : Tangy, Mild, Sour, Milky smooth. I am sure you find this combination of words very conflicting and creates a hint of curiosity. Well, this is exactly what i expect from this chutney. Every single bite of this chutney creates a different emotion and the game of surprise creates the magic !
The main ingredients are Fresh Coconut and Garlic. Despite having a prominent portion of garlic, this chutney is an overall mild yet very soothing and interesting mix of flavors. With a dash of raw mango tangy-sourness, an interesting element is introduced which works beautifully in contrast with the milky, smooth-soothing taste and texture of coconut.
Easy to prepare and no cooking involved, this chutney is not only easy to prepare but goes well with a variety of things and is not limited to dosas and idlis. I have tried it with Bread Poha & Thai Rice Vermicelli for breakfast and it worked wonders with both. Not being too overpowering in its looks or flavor, this chutney works well with most of the dishes and is a great all meal type companion.
This chutney should be consumed fresh or kept in the refrigerator when not in use. The chutney can be stored for a week under refrigeration.
Coconut- Garlic Chutney
coconut garlic chutney
- 1 cup grated fresh coconut
- 4-5 whole red chillies
- 2 tsp malt vinegar (can substitute with white vinegar as well)
- 14-15 garlic cloves
- 3-4 tsp raw mango grated
- Salt to taste
- In a bowl, take the malt vinegar and soak the whole red chillies for about 2 hours. This will make the chillies swell and soft.
For crushing and grinding all the ingredients, preferably use a mortar and pestle *. Add all the ingredients in the mortar along with the red chillies and the vinegar and grind well. The chutney is ready to serve.
* You can also use a mixie for making a paste but try to grind it coarse for a chunky texture.
Note : The chutney might seem a little dry after a few hours. This happens because the coconut in the chutney absorbs the water. To make the chutney thinner, add 1 tsp of coconut milk (can add water as well though that will dilute the overall flavor of the chutney. You may have to add more salt.)
Give this twist to your coconut chutney and you can use it as a dip for your next plate of chillas/ paranthas or even tortilla wraps!