Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 2-3 Servings

Coconut is a versatile and wholesome nut. We love it not only cause it’s a great source of natural oils and fats, but also because it just adds so much taste, texture and variety to meals.

Fresh white coconut can be added as grated, mixed & churned or as chutneys to meals and soups.

This is a popular chutney in Konkan belt, made with the dried coconut (Kopra)

If you are used to eating fresh coconut, doing a chutney of kopra can lend variety to your palate.

Ingredients

• Dry coconut: 1 cup
• Garlic cloves: 8-10 (Optional)
• Red chilies: 3-4
• Tamarind: a small lump (to taste)
• Jaggery powder: 2-3 tsp
• Rock salt: to taste

Method

• Cut the dry coconut into small pieces.
• Heat a wok and dry roast the red chillies, garlic and dried coconut.
• Mix roasted dry coconut, garlic and red chillies then grind with all the other ingredients. Store in refrigerator. Can be served dry or wet by mixing with water to the desired consistency.

Wellcure Tips:

• Roasting enhances flavor and shelf life. If in hurry, omit this step. Alternately, if kopra is not available, you can cut fresh coconut, and roast it. Though flavour of final chutney may differ.
• Color of the chutney will depend on the quality and colour of chillies used.

Eating Guide:

• Food group: Nuts
• Can be easily combined with other food groups (except fruits), and thus eaten with meals.
• Nut based chutneys are great additions to children’s meals. Exlpore our other nut based chutneys.

Image credit for title pic:www.indianrecipes.com

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