Follow these steps for perfect results
Fresh coconut
grated
Shallots
peeled
Tamarind
Dry Red Chilli
Ginger
Curry leaves
Salt
to taste
Water
Prepare all ingredients: Grate coconut, peel shallots, measure tamarind, and have dry red chillies, ginger, and curry leaves ready.
Combine coconut, shallots, tamarind, dry red chillies, ginger, curry leaves, and salt in a mixer grinder.
Add 2-4 tablespoons of water.
Grind to a coarse mixture.
Transfer to a serving bowl and serve.
Expert advice for the best results
Adjust the amount of red chillies to your spice preference.
For a smoother chutney, add more water while grinding.
Use fresh curry leaves for the best flavor.
Everything you need to know before you start
5 mins
Can be made a day ahead and stored in the refrigerator.
Serve in a small bowl, garnished with a curry leaf.
Serve with steamed rice and Kerala curries.
Serve as a side dish with dosa or idli.
Serve as an accompaniment to a South Indian Thali.
Spice and warmth complement the chutney.
Cools the palate
Discover the story behind this recipe
A staple condiment in Kerala cuisine, often served with breakfast and lunch.
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