Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4-5 Servings

Nut-based chutneys are a great way to consume nuts and add variety to dull meals. This coconut based chutney is a great addition to meals. Lapped up by kids equally – you can always add chillies later.

Ingredients

• Fresh coconut: ½to 1 cup
• Tomatoes: 2
• Red chillies: 2 (add more per taste)
• Sarson (Mustard) seeds: ½ tsp
• Cold pressed coconut oil or other oil: 2 tsp
• Green chillies: 2 (optional)
• Lime juice:3 tsp (optional)
• Garlic:2 pieces (optional)

Method

• Cut the fresh coconut into pieces.
• Heat the cold pressed oil in a pan. (You can skip the oil and can even dry roast the masalas)
• Add red chillies, mustard seeds (and garlic - optional) to the oil.
• Add the cut tomatoes to this and stir fry until the tomatoes become soft.
• Once the mix cools down move itto the mixer, add the coconut and grind to paste.
• Green chilli can be added while grinding (optional).
• Add lime juice for moretangy taste (optional).
• Balance with some jaggery, if needed.

Wellcure Tip: You can roast the tomatoes on the gas instead of stir frying to give a different flavour.

Eating guide:

• Food group: Veggies + 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. This dip can act as a fresh quick-to-do replacement for ketchup, just add more jaggery.

Image credit for title pic: www.foodviva.com

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